Why Make This Recipe
Soothing Gingery Chicken and Rice Noodle Soup is the perfect dish for any day. It combines comforting flavors with a touch of warmth from ginger. Whether you are feeling under the weather or just in need of a cozy meal, this soup is a fantastic choice. It’s easy to make and full of healthy ingredients, making it a go-to recipe for many. You will love how simple and satisfying it is!
How to Make Soothing Gingery Chicken and Rice Noodle Soup
Ingredients:
- 1 tablespoon sesame oil or vegetable oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons fresh ginger, grated or minced
- 4 cups low-sodium chicken broth (homemade or store-bought)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 2 medium carrots, julienned or thinly sliced
- 1 cup cooked, shredded chicken (rotisserie or poached)
- 150g (5 oz) dried rice noodles, soaked per package directions
- 1 teaspoon rice vinegar
- Salt and pepper, to taste
- Fresh scallions, sliced, for garnish
- Chili flakes or sesame seeds (optional, for serving)
Directions:
- Soak rice noodles in warm water according to package directions. Drain and set aside.
- Heat sesame oil in a large pot. Add the chopped onion and cook for 2–3 minutes until softened.
- Stir in the garlic and ginger; cook for 1 minute until fragrant.
- Pour in the chicken broth and soy sauce. Add the carrots and bring to a gentle boil.
- Stir in the shredded chicken and let it simmer for 10 minutes to blend the flavors.
- Add the soaked noodles, rice vinegar, and season with salt and pepper. Simmer for 2–3 minutes until the noodles are tender.
- Ladle the soup into bowls and top with sliced scallions, sesame seeds, or chili flakes if desired.
How to Serve Soothing Gingery Chicken and Rice Noodle Soup
This soup is best served warm in a bowl. You can add extra toppings like fresh herbs or a squeeze of lime for added flavor. It goes well with a side salad or some crusty bread. Enjoy your warm bowl of comfort!
How to Store Soothing Gingery Chicken and Rice Noodle Soup
If you have leftovers, let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. You can also freeze the soup for up to 2 months, but it’s best to add the noodles fresh when reheating.
Tips to Make Soothing Gingery Chicken and Rice Noodle Soup
- For a richer flavor, toast the sesame oil before adding the onion.
- Feel free to add more vegetables like bell peppers or spinach to boost the soup’s nutrition.
- Use homemade broth for an even more flavorful soup.
Variation
If you want to change it up, you can use shrimp or tofu instead of chicken. You can also use different types of noodles like udon or soba if rice noodles aren’t available.
FAQs
1. Can I make this soup vegetarian?
Yes! Use vegetable broth and replace the chicken with tofu or more vegetables.
2. Can I use dried herbs instead of fresh?
While fresh herbs give a better flavor, you can use dried herbs. Just remember that dried herbs are more potent, so use less than the fresh amount suggested.
3. What if I don’t have chicken broth?
You can use water with added seasoning as a substitute, but the flavor will be lighter. You can also try using vegetable broth for a similar taste.
Soothing Gingery Chicken and Rice Noodle Soup
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A comforting chicken and rice noodle soup infused with ginger, perfect for cozy meals or when you’re under the weather.
Ingredients
- 1 tablespoon sesame oil or vegetable oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons fresh ginger, grated or minced
- 4 cups low-sodium chicken broth
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 2 medium carrots, julienned or thinly sliced
- 1 cup cooked, shredded chicken
- 150g (5 oz) dried rice noodles
- 1 teaspoon rice vinegar
- Salt and pepper, to taste
- Fresh scallions, sliced, for garnish
- Chili flakes or sesame seeds (optional, for serving)
Instructions
- Soak rice noodles in warm water according to package directions. Drain and set aside.
- Heat sesame oil in a large pot. Add the chopped onion and cook for 2–3 minutes until softened.
- Stir in the garlic and ginger; cook for 1 minute until fragrant.
- Pour in the chicken broth and soy sauce. Add the carrots and bring to a gentle boil.
- Stir in the shredded chicken and let it simmer for 10 minutes to blend the flavors.
- Add the soaked noodles, rice vinegar, and season with salt and pepper. Simmer for 2–3 minutes until the noodles are tender.
- Ladle the soup into bowls and top with sliced scallions, sesame seeds, or chili flakes if desired.
Notes
Serve warm for the best flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian