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Rice Noodle Soup

Chicken Rice Noodle Soup Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 8 cups low-sodium chicken broth
  • 3 cloves garlic, thinly sliced
  • 1 2-inch piece fresh ginger, peeled and thinly sliced
  • 2 tbsp soy sauce
  • 1 tsp toasted sesame oil
  • 8 oz dried flat rice noodles (pad thai width)
  • 2 cups shredded cooked chicken
  • 3 scallions, thinly sliced
  • 1 cup baby spinach or sliced bok choy
  • Fresh cilantro and lime wedges, for serving

Method
 

  1. Heat a splash of oil in a large pot over medium-high heat. Cook the garlic and ginger, stirring, until fragrant and the edges turn golden, about 2 minutes.
  2. Pour in the chicken broth and add the soy sauce and white scallion parts. Bring to a boil, then reduce to a simmer. Stir in the shredded chicken and warm through for 5 minutes.
  3. Turn off the heat. Add the dried rice noodles and let them soften in the hot broth for 3 to 5 minutes. Add spinach or bok choy at the end and stir to wilt.
  4. Ladle into bowls, drizzle with sesame oil, and top with green scallions, cilantro, and a squeeze of lime.

Notes

If you won’t finish the pot in one meal, cook the noodles separately and add them to each bowl as you serve. This keeps the broth from going cloudy and disappearing overnight.