Description
This Asian Chicken Noodle Soup is a flavorful and comforting dish featuring tender shredded chicken, aromatic ginger and garlic, and delicate rice noodles in a savory broth enhanced with soy sauce and rice vinegar. Ready in just 35 minutes, it’s perfect for a quick weeknight meal that warms you up with vibrant Asian-inspired flavors.
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 vegetable oil in a large pot over medium heat. Add minced garlic and grated ginger, cooking for about 1 minute until fragrant, which builds a flavorful base for the soup.
- Add liquids 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 to meld the flavors together.
- Cook chicken and noodles: Add shredded cooked chicken and rice noodles to the simmering broth. Let cook for 5 to 7 minutes until the noodles are tender and have soaked up some of the broth’s flavor.
- Serve and garnish: Ladle the hot soup into bowls and garnish with sliced green onions, chopped cilantro, and lime wedges for a fresh and zesty finish.
Notes
- Use pre-cooked chicken or leftover roasted chicken to save time.
- Adjust soy sauce quantity to control saltiness according to taste.
- Rice noodles cook quickly; do not overcook to avoid mushiness.
- Lime wedges add bright acidity—squeeze them over just before eating.
- For extra heat, add a dash of chili flakes or sliced fresh chili.
