Let me take you on a journey. Imagine a rainy afternoon, the sound of raindrops tapping against my window, and a craving for something warm, hearty, and completely delicious. That’s when I reach for my favorite recipe: chicken and rice noodle soup.
It reminds me of cozy Sunday afternoons spent at my grandmother’s house, where the air was filled with enticing aromas and the promise of good company. Let me share with you my go-to chicken and rice noodle soup recipe that never fails to bring back those memories.
What is Chicken and Rice Noodle Soup?
Chicken and rice noodle soup is a delightful dish that combines tender chicken, soft rice noodles, and a rich, flavorful broth. It’s a comfort food that varies across cultures, from Asian-inspired renditions to heartwarming family recipes.
The base usually comprises chicken stock, spices, and herbs, making it both nutritious and filling. You might find it dressed up with fresh herbs or topped with a sprinkle of spice, each serving telling a story of flavor.
Why You’ll Love This Chicken and Rice Noodle Soup Recipe
There are several reasons to fall head over heels for this recipe. First, it’s incredibly easy to whip up. In about 30 minutes, you can have a steaming bowl of golden goodness in front of you. Second, it’s versatile! Whether you need to use leftover chicken or gluten-free rice noodles, you can truly make it your own.
Plus, the combination of flavors—from the slight kick of ginger to the creamy richness of coconut milk—is simply unforgettable. Each bowl provides not just sustenance, but warmth, joy, and comfort.
The Ingredients
Here’s my list of what you’ll need to create this fabulous soup. Gather these items before you start, and you’ll be well on your way to soup perfection.
- 1 tablespoon canola oil
- ½ cup finely chopped shallots, from 1-2 large shallots
- 1 tablespoon minced fresh ginger, from a 1-inch piece
- 2 tablespoons Thai green curry paste
- 4 cups low-sodium chicken stock
- 1 can of creamy coconut milk (unsweetened)
- 2 tablespoons fish sauce
- 4 teaspoons packed dark brown sugar
- 2 tablespoons freshly squeezed lime juice, from 1 lime
- ½ teaspoon ground turmeric
- 1 tablespoon soy sauce
- ½ teaspoon red pepper flakes
For Serving
- 4 oz rice noodles
- 2 cups shredded rotisserie chicken
- Handful of fresh cilantro, chopped
- 3 scallions, sliced
- Sriracha sauce
- Lime wedges
Step by Step Instructions
Step 1: Heat the Oil
Begin by heating the canola oil in a large pot over medium heat. As the oil glistens, add the finely chopped shallots. Sauté them for about 3-4 minutes until they become soft and translucent. Their sweetness fills the air, setting the stage for the flavors to explode.
Step 2: Add the Ginger and Curry Paste
Once the shallots have softened, stir in the minced ginger and the Thai green curry paste. Let everything mingle for about a minute. The fragrance at this point? Simply heavenly. You’ll even wonder if it’s possible to bottle this aroma.
Step 3: Pour in the Broth
Next, it’s time to pour in the low-sodium chicken stock. Use the best quality stock you can find; it truly elevates the dish. Stir everything together and bring it to a gentle simmer.
Step 4: Add Coconut Milk and Seasonings
After 5 minutes of simmering, add the can of creamy coconut milk, fish sauce, dark brown sugar, lime juice, ground turmeric, soy sauce, and red pepper flakes. This is where the magic happens. Stir well and let it simmer for an additional 10 minutes, allowing all those flavors to have a party.
Step 5: Prepare the Noodles
While the soup is simmering, cook the rice noodles according to the package instructions. Typically, this means placing the noodles in boiling water for a few minutes until they’re tender. Drain and set aside.
Step 6: Assemble
Once your soup is bubbling and fragrant, it’s ready to be served. Add the shredded rotisserie chicken to the pot, stir gently to warm it up, and then serve over the cooked rice noodles.
Step 7: Garnish
Top each bowl with a handful of fresh cilantro, sliced scallions, and a splash of Sriracha sauce if you’re feeling daring. A squeeze of lime adds the final touch, brightening everything beautifully.
Tips & Tricks
Creating the perfect chicken and rice noodle soup involves a few handy tips. Here are my top five:
- Use Rotisserie Chicken: This saves time and adds fantastic flavor. Plus, it’s juicy!
- Adjust the Spice Level: If you prefer milder soup, cut back on the red pepper flakes. I’ve done this before, switching it up for kids.
- Fresh Herbs Are Key: Don’t skip the cilantro and scallions. They bring freshness that elevates the dish.
- Add Veggies: Toss in some baby spinach or bok choy for added nutrition and color. You won’t regret it!
- Make Ahead: This soup actually tastes better the next day. Prepare it in advance and let the flavors blend overnight.
Can I Store Chicken and Rice Noodle Soup?
Absolutely! You can store this soup in an airtight container in the refrigerator for about 3 days. If you plan to store it, it’s best to keep the noodles separate until reheating. This way, they won’t turn mushy. When you reheat it, just add a splash of water if it’s too thick.
What Can I Serve with Chicken and Rice Noodle Soup?
Looking for sides to accompany this delightful dish? Here are some great options:
- Spring Rolls: Light and crunchy, offering a delightful contrast.
- Green Salad: A simple salad with a light vinaigrette complements the soup beautifully.
- Garlic Bread: For those who love carbs, garlic bread can make this meal filling.
- Steamed Veggies: Broccoli or green beans introduce more colors and nutrients to the plate.
- Fruit Salad: A refreshing fruit salad can cleanse the palate beautifully after this rich soup.
Variations
Now, if you’re in the mood to switch things up, consider these variations:
- Spicy Chicken Noodle Soup: Add more red pepper flakes or a dash of chili oil for an extra kick.
- Vegetable Version: Substitute chicken with tofu and load up on your favorite vegetables like carrots and bell peppers.
- Creamy Mushroom Chicken Soup: Toss in some mushrooms while sautéing the shallots for an earthy flavor.
- Lemongrass Infusion: Add a stalk of lemongrass tied together while simmering for a zesty twist.
- Curry Chicken Soup: Replace the Thai green curry paste with red curry for a different taste profile.
Conclusion
Creating a comforting bowl of chicken and rice noodle soup is a delightful experience, one that brings warmth and satisfaction with every sip. Whether you need a quick meal or a dish to impress friends and family, this recipe has you covered.
Enjoy the process of making it as much as the final product. The combination of flavors, spices, and that secret touch of love will have you reaching for seconds, or maybe even thirds. Next time it rains, you know what to make! So gather your ingredients and get cooking—adventure awaits in each bowl!
Chicken And Rice Noodle Soup Recipe – Cheap Delicious Meals
Description
Let me take you on a journey. Imagine a rainy afternoon, the sound of raindrops tapping against my window, and a craving for something warm, hearty, and completely delicious. That's when I reach for my favorite recipe: chicken and rice noodle soup.
It reminds me of cozy Sunday afternoons spent at my grandmother's house, where the air was filled with enticing aromas and the promise of good company. Let me share with you my go-to chicken and rice noodle soup recipe that never fails to bring back those memories.
Ingredients
Instructions
Step 1: Heat the Oil
-
Begin by heating the canola oil in a large pot over medium heat. As the oil glistens, add the finely chopped shallots. Sauté them for about 3-4 minutes until they become soft and translucent. Their sweetness fills the air, setting the stage for the flavors to explode.
Step 2: Add the Ginger and Curry Paste
-
Once the shallots have softened, stir in the minced ginger and the Thai green curry paste. Let everything mingle for about a minute. The fragrance at this point? Simply heavenly. You’ll even wonder if it’s possible to bottle this aroma.
Step 3: Pour in the Broth
-
Next, it’s time to pour in the low-sodium chicken stock. Use the best quality stock you can find; it truly elevates the dish. Stir everything together and bring it to a gentle simmer.
Step 4: Add Coconut Milk and Seasonings
-
After 5 minutes of simmering, add the can of creamy coconut milk, fish sauce, dark brown sugar, lime juice, ground turmeric, soy sauce, and red pepper flakes. This is where the magic happens. Stir well and let it simmer for an additional 10 minutes, allowing all those flavors to have a party.
Step 5: Prepare the Noodles
-
While the soup is simmering, cook the rice noodles according to the package instructions. Typically, this means placing the noodles in boiling water for a few minutes until they’re tender. Drain and set aside.
Step 6: Assemble
-
Once your soup is bubbling and fragrant, it’s ready to be served. Add the shredded rotisserie chicken to the pot, stir gently to warm it up, and then serve over the cooked rice noodles.
Step 7: Garnish
-
Top each bowl with a handful of fresh cilantro, sliced scallions, and a splash of Sriracha sauce if you're feeling daring. A squeeze of lime adds the final touch, brightening everything beautifully.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 521kcal
- % Daily Value *
- Total Fat 33.6g52%
- Saturated Fat 9.2g46%
- Trans Fat 0.2g
- Cholesterol 153mg51%
- Sodium 725mg31%
- Total Carbohydrate 12g4%
- Dietary Fiber 2g8%
- Sugars 5g
- Protein 42g84%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use Rotisserie Chicken: This saves time and adds fantastic flavor. Plus, it’s juicy!
- Adjust the Spice Level: If you prefer milder soup, cut back on the red pepper flakes. I've done this before, switching it up for kids.
- Fresh Herbs Are Key: Don’t skip the cilantro and scallions. They bring freshness that elevates the dish.
- Add Veggies: Toss in some baby spinach or bok choy for added nutrition and color. You won’t regret it!
- Make Ahead: This soup actually tastes better the next day. Prepare it in advance and let the flavors blend overnight.
