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Vietnamese Chicken Noodle Soup

It was a dark and wintery night…oh wait, that was me trying to take photos of this delicious soup…daylight savings is a food bloggers nemesis.  I mean, you can’t exactly take pictures of dinner at 1:00 in the afternoon!  I’ve had to improvise and it’s hard.  Very, very hard…especially for untrained-rookie-don’t-know-what-I’m-doing-photographers like myself.  You might have seen my little set up on Instagram…it was as dark as it looked…and that little set up was in my fireplace shelves…A gal’s gotta do, what a gal’s gotta do!

Anyway, on to the soup…Oh this soup.  Honestly, I can’t say enough good stuff about it!  We’ve had it countless times, and it’s a winner each and every time!

It’s so flavourful, healthy and delicious!  I actually like it better than take-out…really truly.

Vietnamese Chicken Noodle Soup

I must say that it’s a hit with my kids too, even for our pickiest eater!  Love that! Oh, and did I also mention that you can have it on your table for dinner in less than 1 hour!  Fab.

This is a full meal in itself…you don’t need to serve anything else with it.  Surprisingly, it’s quite filling!

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Vietnamese Chicken Noodle Soup

Ingredients

Scale
  • 1 L chicken broth
  • 1 1/2 cups water
  • 4 chicken breasts (cut into large bite sized chunks)
  • 1 cup carrots (thinly sliced)
  • 1 small onion (thinly sliced)
  • 3 tbsp finely chopped fresh ginger
  • 2 tbsp fresh lime juice
  • 1 tbsp soy sauce
  • 12 tsp Asian hot sauce (we use Sriracha)
  • 6 ounces of rice noodles
  • 2 green onions (thinly sliced)
  • 1 cup snow peas
  • 1/21 cup fresh cilantro

Instructions

Making the soup:

  1. In a large pot, bring the chicken broth and water to a boil.
  2. Add the chicken and simmer for 3 minutes.
  3. Add the carrots, onions (not the green onion) and ginger, simmer for 3 minutes, or until the chicken is cooked through. If your pieces are bite sized they will cook fast.
  4. Stir in the green onions, lime juice, soy sauce and hot sauce.
  5. In another pot boil the rice noodles for 6 minutes, then drain. (see notes)

Putting it all together:

  1. In a large serving bowl, add the noodles and the snow peas, then pour the soup over the noodles.
  2. Garnish with cilantro (or serve it on the side), and serve right away!

Notes

Make sure to boil your rice noodles separately. If you add them to the broth uncooked, they will soak up all your broth!

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Recipe adapted from Family Circle

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So on your next chilly night, serve up some of this goodness!  You’ll love it!

Vietnamese Chicken Noodle Soup

Have a delicious day!

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15 Comments

  1. I would say to anyone who is organized (which I am not), can chop veg quick (which I can’t), and can multitask in the kitchen (I would burn it down) you can eat in less than 30 minutes!

  2. This looks & sounds so good, except for the cilantro – I have that defective “cilantro tastes like soap to me” gene. I think it would be fine without it. & I LOVE the bowl! Thanks.

    1. Too funny! I used to think cilantro tasted like soap too, and now I love it! This soup would definitely still be good without it…you could replace it with mint if you like mint! 🙂

  3. Made this tonight!! Absolutely amazing. Restaurant quality. My little ones loved it as well. I can’t stress enough to just follow the steps and watch the flavored unfold. No need to adjust anything.
    Was a fun recipe for my husband and I to cook together.
    Thank You

  4. Thanks for this recipe! I like that it contains ingredients that I almost always have on hand. I boiled my chicken breast tenderloins whole in the broth, shredded them up and tossed them with sriracha as this is how I usually see the chicken prepared for pho. I have rarely seen my 1 1/2 year old (who even had a cold) eat so much and enjoy his food that much! He was slurping it straight out of the bowl 🙂

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