Description
This Asian Chicken Noodle Soup is a warm, flavorful dish combining tender shredded chicken, rice noodles, and a fragrant broth infused with garlic, ginger, soy sauce, and rice vinegar. Perfect for a comforting meal, it incorporates fresh garnishes like green onions, cilantro, and lime wedges to brighten each bowl.
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 Oil and Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, cooking for about 1 minute until fragrant. This step helps release the flavors that form the base of the soup.
- Add Broth and Seasonings: Pour in the chicken broth and water. Stir in the soy sauce and rice vinegar. Bring the mixture to a simmer, allowing the flavors to meld and create a balanced broth.
- Cook Chicken and Noodles: Add the shredded chicken and rice noodles to the simmering broth. Cook for 5 to 7 minutes, or until the rice noodles are tender and have absorbed some broth flavor.
- Serve and Garnish: Ladle the hot soup into bowls. Garnish each serving with sliced green onions, chopped cilantro, and lime wedges for a fresh and zesty finish.
Notes
- For a spicier version, add sliced fresh chili or a dash of chili oil.
- If rice noodles are unavailable, thin wheat noodles or glass noodles can be used as substitutes.
- Leftover cooked chicken or rotisserie chicken work well in this recipe.
- Make sure not to overcook the rice noodles to avoid them becoming mushy.
- Adjust soy sauce quantity to taste, especially if using a low-sodium version.
