Chicken rice noodle soup

JanaBy Jana      

November 4, 2014

Chicken rice noodle soup 0 5 0

Very light and refreshing soup which will warm and fill you up.

  • Prep: 15 mins
  • Cook: 10 mins
  • 15 mins

    10 mins

    25 mins

  • Yields: 4 Servings


1Mix soy sauce,1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.


3Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil.


5Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.


7Pour over prepared Chinese noodles. Garnish with cilantro and scallions.






4 tablespoons soy sauce

1 teaspoon dark sesame oil, plus 1 teaspoon

1 clove garlic, minced

2 tablespoons minced fresh ginger

1 tablespoon sugar

4 tablespoons rice vinegar

1/2 teaspoon Vietnamese chile paste

8 cups chicken broth

12 ounces boneless, skinless chicken breast, cut crosswise into thin strips

4 cups chopped Chinese vegetables or Napa cabbage

1 (5-ounce) package rice noodles, prepared according to packing directions

1/2 cup chopped fresh cilantro leaves

6 scallions, thinly sliced on the bias


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