Description
A comforting and flavorful Asian Chicken Noodle Soup featuring tender shredded chicken, fragrant garlic and ginger, savory broth, and chewy rice noodles. This warm soup is garnished with fresh green onions, cilantro, and lime wedges for a refreshing finish, perfect for a quick and satisfying meal.
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
- Prepare aromatics: Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and grated ginger, cooking for about 1 minute until they become fragrant, which helps release their flavors into the oil.
- Make the broth: Pour in the chicken broth and water to the pot with the aromatics. Add soy sauce and rice vinegar, then bring the mixture to a gentle simmer, allowing all the flavors to combine.
- Cook chicken and noodles: Add the shredded cooked chicken and rice noodles to the simmering broth. Cook for 5 to 7 minutes or until the noodles are tender and heated through, absorbing the delicious broth.
- Serve and garnish: Ladle the hot soup into bowls and garnish each serving with sliced green onions, chopped cilantro, and lime wedges to add brightness and fresh flavor to the soup.
Notes
- You can use leftover rotisserie chicken or poach chicken breasts for shredding.
- Adjust soy sauce and vinegar quantities to taste for desired saltiness and tang.
- For a spicier version, add sliced chili peppers or a dash of chili oil during cooking.
- Rice noodles cook quickly; do not overcook or they will become mushy.
- This soup can be made ahead; reheat gently before serving.
