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