Chicken Rice Noodle Soup

Introducing a comforting and flavorful dish, Chicken Rice Noodle Soup combines tender chicken broth infused with aromatic vegetables and Asian rice noodles. This hearty recipe starts with a base of low-sodium chicken or vegetable broth, simmered with a medley of diced celery, carrots, and onions until tender.

Fragrant garlic, soy sauce, and a blend of dried herbs deepen the soup’s savory profile. Topped with tender Asian rice noodles and a handful of vibrant peas, each spoonful offers a satisfying balance of flavors.

Perfectly seasoned with kosher salt and a touch of red pepper flakes, this soup is a delightful fusion of comforting warmth and culinary finesse, ideal for any occasion.

How to make Chicken Rice Noodle Soup

Ingredients

3 cups (720 mL) low-sodium chicken or vegetable broth

extra virgin olive oil

½ yellow onion medium dice

3 celery stalks medium dice

2 carrots, peeled and trimmed medium dice

1 garlic clove finely chopped

1 tablespoon soy sauce

2 teaspoons dried oregano

½ teaspoon dried basil

2 ounces Asian rice noodles Vercimelli style

½ cup frozen peas

½ teaspoon kosher salt or more to taste

½ teaspoon red hot pepper flakes

Instructions:

Step 1:

Heat the oil over medium heat in medium soup pot.

Add chopped celery and carrot and cook for 5 minutes, stirring frequently.

Add chopped onion and garlic and cook until soft.

Add the soy sauce and dried spices, and cook for an additional 30 seconds or until fragrant.

Add the chicken broth and bring to a boil.

Lower the heat to a simmer and continue cooking for an additional 15 to 20 minutes.

Stir in the frozen peas and simmer until they are tender.

Season to taste with salt and pepper.

Step 2:

Meanwhile, bring water to a boil in another large saucepan.

Remove from heat, add rice noodles and let sit for 8 to 10 minutes.

Drain.

Step 3:

Ladle broth into serving bowls and add desired amount of cooked rice noodles.

Serve hot.

Notes:

Broth Choice: Opt for low-sodium chicken broth for a lighter soup base, or vegetable broth for a vegetarian version.

Vegetable Prep: Ensure vegetables are diced uniformly (medium dice) to ensure even cooking and texture in the soup.

Aromatics: Cooking the onion and garlic until soft enhances their sweetness and melds flavors with the broth. Be cautious not to burn the garlic.

Spice Infusion: Adding soy sauce, dried oregano, and basil brings depth; ensure they’re added just before the broth to maximize their fragrance.

Simmering: Allow the soup to simmer gently after adding broth to develop flavors fully, ideally for 15-20 minutes.

Peas Addition: Add frozen peas towards the end to preserve their color and texture; simmer until tender but still vibrant.

Noodle Preparation: Cook rice noodles separately according to package instructions to prevent them from overcooking or becoming mushy.

Assembly: Ladle the hot broth over cooked rice noodles just before serving to maintain noodle texture and prevent them from soaking up too much broth.

Adjust Seasoning: Taste and adjust salt and pepper levels before serving to balance flavors to your preference.

Serving: Serve the soup hot for optimal enjoyment, ensuring each bowl has a generous mix of broth, noodles, and vegetables.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use different types of noodles?

Yes, you can substitute Asian rice noodles with other types like egg noodles or even whole wheat noodles.

Adjust cooking times accordingly.

Can I use fresh herbs instead of dried?

Absolutely! Fresh herbs like basil and oregano can be used, but use about three times more since dried herbs are more concentrated.

Is there a substitute for soy sauce?

You can use tamari or coconut aminos as gluten-free alternatives to soy sauce, or fish sauce for a different umami flavor.

Can I add more vegetables to the soup?

Yes, feel free to add other vegetables like spinach, bell peppers, or mushrooms.

Add them during Step 1 and adjust cooking times as needed.

How can I make this soup spicier?

Increase the amount of red hot pepper flakes or add a pinch of cayenne pepper to adjust the spice level to your preference.

Can I make this soup ahead of time?

Yes, you can prepare the soup ahead of time, but keep the noodles separate until ready to serve to prevent them from absorbing too much liquid and becoming mushy.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove or in the microwave.

Is this soup suitable for freezing?

The broth and vegetables freeze well, but noodles can become mushy when frozen and reheated.

If freezing, consider freezing the broth and vegetables separately.

Can I make this soup vegetarian?

Yes, use vegetable broth instead of chicken broth and omit the soy sauce if you prefer.

You can also add tofu or tempeh for additional protein.

What can I serve with this soup?

This soup pairs well with crusty bread, garlic bread, or a simple side salad for a complete meal.