Rice Noodles and Chicken Soup
Warm, nourishing, and bursting with aromatic flavors, this Rice Noodles and Chicken Soup is the ultimate comfort food with an Asian-inspired twist. Tender chicken breast combines with slurp-worthy rice noodles in a fragrant broth infused with garlic, ginger, and a touch of soy sauce. Bright, crisp vegetables like carrot and celery add texture, while fresh cilantro and green onions bring a vibrant finish. A splash of sesame oil elevates the soup with nutty undertones, and a squeeze of lime adds a zesty punch. Ready in just 45 minutes, this easy recipe is perfect for a hearty weeknight meal or when you’re craving something light yet satisfying. Serve with lime wedges for a customizable kick, and enjoy the rich, savory harmony of flavors in every bowl! Perfect for fans of chicken noodle soup or those seeking gluten-free meal options, this recipe is a warm hug in a bowl.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 8 ounces rice noodles
- 6 cups chicken broth
- 1 medium-sized carrot
- 2 celery stalks
- 3 garlic cloves
- 1 inch piece ginger
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 green onions
- 0.25 cup fresh cilantro
- to taste salt
- to taste pepper
- 1 lime
Instructions
Prepare the vegetables by peeling and slicing the carrot into thin rounds, chopping the celery stalks, mincing the garlic, and peeling and thinly slicing the ginger.
Cut the chicken breast into bite-sized pieces and season lightly with salt and pepper.
In a large pot, heat the sesame oil over medium heat. Add the garlic and ginger, and sauté for 1-2 minutes until fragrant.
Add the chicken pieces to the pot and cook for 3-4 minutes, stirring occasionally, until the chicken begins to brown.
Pour in the chicken broth and bring it to a gentle boil. Lower the heat to a simmer and add the carrots, celery, and soy sauce. Let it cook for 15 minutes until the vegetables are tender and the chicken is fully cooked.
While the soup simmers, prepare the rice noodles according to the package instructions. Drain and set aside.
Once the soup is ready, add the rice noodles into the pot and stir to combine. Let the noodles warm through for an additional 2-3 minutes.
Taste and adjust the seasoning with salt and pepper as needed.
Chop the green onions and cilantro. Add them to the soup just before serving for a fresh, vibrant finish.
Ladle the soup into bowls and serve with lime wedges on the side for a zesty squeeze of flavor.
Nutrition Facts
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1840 mg | 80% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.3 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 718 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
