Description
This Asian Chicken Noodle Soup is a flavorful and comforting dish combining fragrant garlic and ginger, tender shredded chicken, and delicate rice noodles in a savory broth enhanced with soy sauce and rice vinegar. Perfect for a quick and nourishing meal, this recipe is easy to prepare and ready in just 35 minutes.
Ingredients
Scale
Main Ingredients
- 1 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 4 cups chicken broth
- 2 cups water
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 cups cooked chicken, shredded
- 200 g rice noodles
- 2 green onions, sliced
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and grated ginger, and cook for about 1 minute until fragrant, stirring frequently to prevent burning.
- Add Broth and Seasonings: Pour in the chicken broth and water, then stir in the soy sauce and rice vinegar. Bring the mixture to a gentle simmer.
- Cook Chicken and Noodles: Add the shredded chicken and rice noodles to the simmering soup. Cook for 5 to 7 minutes until the noodles are tender and heated through.
- Serve and Garnish: Ladle the soup into bowls and garnish with the sliced green onions, chopped cilantro, and lime wedges for an added fresh and tangy flavor.
Notes
- For extra spice, add a dash of chili flakes or a splash of Sriracha when simmering.
- If you prefer thicker noodles, soak rice noodles in warm water for 10 minutes before adding to the soup.
- Use leftover rotisserie chicken to save time.
- Vegetarian variation: substitute chicken with tofu and use vegetable broth.
