Description
A comforting and fragrant Vietnamese chicken noodle soup made with fresh herbs and tender chicken.
Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 8 ounces flat rice noodles
- 8 cups low-sodium chicken broth
- 1 thumb-size piece fresh ginger sliced in half
- 1 medium onion sliced in half
- 1 tablespoon fish sauce or to taste
- 2 whole star anise
- 3 whole cloves
- 1 cinnamon stick
- 1 cup fresh cilantro chopped
- 1 cup Thai basil leaves
- 3 green onions sliced
- 2 limes cut into wedges
- chili garlic sauce or sriracha optional for serving
Instructions
- In a dry pot over medium heat, toast the star anise, cloves, and cinnamon stick for 1–2 minutes until fragrant.
- Add the halved onion and sliced ginger cut-side down. Char until browned, about 3–4 minutes.
- Pour in the chicken broth and fish sauce. Simmer on low for 20 minutes to allow flavors to infuse.
- Meanwhile, cook the rice noodles according to the package directions. Rinse under cool water and set aside.
- Shred the rotisserie chicken into bite-sized pieces.
- Strain the broth to remove spices and aromatics.
- Assemble bowls with noodles and shredded chicken. Ladle hot broth over, then top with herbs, green onions, lime, and optional chili sauce.
Notes
- This soup can be customized with additional vegetables or protein as desired.
- For a spicier version, add more chili garlic sauce or sriracha.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg