This warm chicken rice noodle soup is perfect for cozy days! With tender chicken, soft rice noodles, and a fragrant broth, it’s like a hug in a bowl.
Whenever I’m feeling under the weather, this soup is my go-to. Plus, it comes together quickly, which means more time for snuggles on the couch! 🛋️
Key Ingredients & Substitutions
Chicken Broth: I prefer homemade broth for its rich flavor, but store-bought low sodium is a great alternative. If you’re short on time, you can even use water with a bit of bouillon for a quick solution.
Chicken Breasts: Boneless, skinless chicken is easy to work with. If you’re looking for a lighter option, you can use chicken thighs, which stay juicy. For a vegetarian option, replace chicken with tofu or mushrooms and use vegetable broth.
Rice Noodles: Thin rice noodles are ideal, but feel free to substitute with vermicelli or even egg noodles if you’re not gluten-sensitive. Just check cooking times, as they can vary!
Veggies: Carrots and peas work well, but try adding bell peppers, mushrooms, or spinach for a veggies boost. If you don’t have fresh veggies, frozen ones are a great shortcut.
Herbs: Fresh cilantro or parsley adds color and flavor. If you’re not a fan, green onion can also add a nice garnish. Dried herbs can work too, just use them sparingly as they are more potent.
How Do I Perfectly Shred Chicken?
Shredding chicken might seem tricky, but it’s super easy once you know the drill. Here’s how to do it right:
- After cooking, let the chicken rest for a few minutes outside the broth. This keeps it juicy.
- Use two forks to pull the chicken apart. Simply hold the chicken with one fork and use the other to scrape and shred.
- If it’s easier, you can also use your hands or a stand mixer with a paddle attachment for quicker results.
- Shredded chicken can be kept in the broth until serving for added flavor and warmth.
Chicken Rice Noodle Soup
Ingredients You’ll Need:
- 6 cups chicken broth (preferably homemade or low sodium)
- 2 boneless, skinless chicken breasts
- 1 cup rice noodles (thin variety)
- 1 cup carrots, diced
- 1/2 cup green peas (fresh or frozen)
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon olive oil or vegetable oil
- Salt and freshly ground black pepper to taste
- Fresh cilantro or parsley leaves for garnish
- Optional: 1 teaspoon ginger, grated (for added flavor)
How Much Time Will You Need?
This chicken rice noodle soup takes about 10 minutes to prep and around 30 minutes to cook. In total, you’re looking at around 40 minutes from start to finish, which means a cozy, hearty meal without too much waiting.
Step-by-Step Instructions:
1. Sauté Aromatics:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic (add grated ginger if you’re using it too) and sauté for about 2-3 minutes, until they’re soft and fragrant. Your kitchen will start smelling wonderful!
2. Make the Broth:
Now, it’s time to pour in the chicken broth. Bring it all to a gentle simmer. This is where your soup starts to take shape!
3. Cook the Chicken:
Carefully add the chicken breasts to the simmering broth. Let them cook gently for 15-20 minutes until they’re no longer pink in the center. You can check this with a meat thermometer – it should read 165°F (75°C).
4. Shred the Chicken:
Once cooked, take the chicken breasts out of the pot and let them cool for a bit. Then use two forks to shred the chicken into bite-sized pieces. Set those aside for later.
5. Add Vegetables:
Put the diced carrots and green peas into the pot with the broth. Cook for about 5-7 minutes until the veggies are tender and vibrant.
6. Prepare the Noodles:
While the veggies are cooking, get your rice noodles ready according to the package instructions. Usually, this means soaking or boiling them until soft. Drain them once done.
7. Combine Everything:
Put the shredded chicken back into the pot with the broth and veggies. Season everything with salt and fresh ground black pepper to taste. Give it a good stir to combine.
8. Serve It Up:
In each serving bowl, place a portion of the cooked rice noodles. Ladle the hot soup with chicken and vegetables over the noodles. This creates a nice cozy bowl of goodness!
9. Garnish and Enjoy:
Finish off with a sprinkle of fresh cilantro or parsley leaves on top. It adds a beautiful touch and enhances the flavor. Serve immediately and enjoy this comforting chicken rice noodle soup!
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover cooked chicken can save you time. Just add it in during the last few minutes of cooking to heat it through, and you’ll still get that delicious flavor.
How Long Can I Store Leftover Soup?
Leftover chicken rice noodle soup can be stored in an airtight container in the fridge for up to 3 days. Just make sure to separate the noodles if you plan to store it, as they may become soggy when reheating.
Can I Freeze This Soup?
You can freeze the soup, but it’s best to freeze the broth and chicken without the noodles. Let it cool completely, then store in freezer-safe containers. It should be good for about 2-3 months. When ready to eat, thaw and reheat, then add freshly cooked noodles.
What If I Don’t Have Rice Noodles?
No problem! You can substitute with whichever noodles you have on hand, such as egg noodles or even whole wheat spaghetti. Just adjust the cooking time according to the package instructions for the noodles you choose.
