This Chicken Rice Noodle Soup is warm, comforting, and full of flavor! With tender chicken, soft rice noodles, and a savory broth, it’s like a hug in a bowl.
Honestly, who doesn’t love a cozy soup on a chilly day? I love topping mine with fresh herbs for an extra punch. It’s easy to make and perfect for sharing, too!
Key Ingredients & Substitutions
Chicken Broth: Low-sodium chicken broth is best for balanced flavor. You can use homemade broth if you have it! If you prefer a vegetarian version, vegetable broth works great too.
Rice Vermicelli Noodles: These thin noodles cook quickly and soak up flavors well. If you can’t find rice vermicelli, try using other types of noodles like udon or even soba noodles, but adjust the cooking time accordingly.
Shredded Chicken: I love using leftover rotisserie chicken for this soup; it saves time and packs in flavor. You can also swap it for tofu or chickpeas for a vegetarian option!
Spinach or Kale: Fresh spinach gives a delicate taste while kale adds a bit more texture. If you’re not a fan of either, you can use bok choy or any leafy green you enjoy.
How Do You Perfectly Cook Rice Vermicelli Noodles?
Cooking rice vermicelli noodles can be tricky, but getting it right is key for the perfect soup! Here’s how:
- Boil water in a large pot and add the rice vermicelli noodles. Keep an eye on the time – they usually only need 3-5 minutes.
- Test a noodle for doneness; it should be tender but still have a bit of bite.
- Once cooked, drain and rinse them with cold water immediately. This stops the cooking process and prevents clumping.
- Set them aside until you’re ready to serve – this keeps them fresh and ready for your tasty soup!
Chicken Rice Noodle Soup
Ingredients You’ll Need:
- 6 cups chicken broth (preferably low sodium)
- 1 1/2 cups cooked shredded chicken breast
- 4 oz rice vermicelli noodles (thin rice noodles)
- 2 medium carrots, sliced into rounds
- 2 cups fresh spinach or kale, roughly chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 tbsp vegetable oil
- 1 red chili, sliced (for garnish and mild heat)
- 2 green onions, chopped (for garnish)
- Salt and black pepper to taste
- Optional: soy sauce or fish sauce, to taste
How Much Time Will You Need?
This Chicken Rice Noodle Soup recipe will take you about 20 minutes to prepare. It includes time for cooking the noodles, making the broth, and letting the flavors mingle. A quick and cozy dish to whip up any day of the week!
Step-by-Step Instructions:
1. Prepare the Rice Noodles:
Start by bringing a large pot of water to a boil. Once it’s bubbling joyfully, add the rice vermicelli noodles. Cook them according to the package instructions (usually about 3-5 minutes). After they’re tender, drain the noodles and rinse them under cold water to stop the cooking. Set them aside for later.
2. Sauté Aromatics:
In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and ginger to the pot. Sauté them for about 1 minute until you can smell their wonderful aroma, making sure they don’t turn brown as that can give a bitter taste.
3. Create the Broth:
Pour the chicken broth into your pot and bring it to a boil. Toss in the sliced carrots and let everything simmer for about 5 minutes, or until the carrots are starting to soften up nicely.
4. Add Chicken & Greens:
Next, stir in the cooked shredded chicken and the chopped spinach or kale. Let it all simmer together for another 2-3 minutes until the greens are wilted and the chicken is heated through.
5. Season the Soup:
Now it’s time to bring your soup to life! Season the broth with salt and black pepper to taste. If you like, add a splash of soy sauce or fish sauce for an extra layer of deliciousness.
6. Serve It Up:
In each bowl, place a portion of the cooked rice noodles. Then, ladle the hot chicken broth with the veggies and chicken over the noodles. Make sure everyone gets a good mix!
7. Garnish and Enjoy:
Finish off each bowl with some chopped green onions and a few slices of red chili for a bit of color and a hint of heat. Now, dig in and enjoy your warm, comforting Chicken Rice Noodle Soup!
This recipe makes around 4 servings, perfect for sharing with family or enjoying throughout the week. Happy cooking!
Can I Use Different Noodles in This Soup?
Absolutely! While rice vermicelli noodles work wonderfully, you can substitute them with other noodles such as udon or even egg noodles. Just keep an eye on the cooking times as they may vary.
Can I Make the Soup in Advance?
Yes, you can make the soup a day ahead! However, it’s best to store the noodles separately to prevent them from becoming mushy. Reheat the broth and fresh veggies when you’re ready to serve!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of water if needed to loosen up the soup.
Can I Add More Vegetables?
Definitely! Feel free to throw in other veggies like bell peppers, mushrooms, or bok choy. Just make sure to adjust the cooking time to ensure everything is tender.
