Description
A comforting bowl of chicken noodle soup with aromatic spices and fresh garnishes.
Ingredients
Scale
- 4 cups chicken broth
- 2 cups shredded rotisserie chicken
- 1 onion, halved
- 2 inches ginger, sliced
- 1 tablespoon fish sauce
- 2 star anise
- 3 whole cloves
- 1 cinnamon stick
- 6 ounces rice noodles
- 1 cup bean sprouts
- 1/2 cup green onions, sliced
- 1/2 cup cilantro leaves
- 1/4 cup Thai basil or mint leaves
- 2 limes, cut into wedges
- Chili garlic sauce or sriracha, to taste
Instructions
- Char the onion and ginger in a large pot over medium heat until slightly blackened.
- Add the chicken broth, fish sauce, star anise, cloves, and cinnamon stick. Simmer for 30 minutes.
- While the broth simmers, prepare the rice noodles according to package instructions. Drain and set aside.
- Remove skin and bones from the rotisserie chicken. Shred the meat into bite-sized pieces.
- Strain the broth to remove solids.
- To serve, divide noodles into bowls and top with shredded chicken.
- Ladle hot broth over the bowls.
- Garnish with bean sprouts, green onions, cilantro, Thai basil or mint, and lime wedges.
- Add chili garlic sauce or sriracha for extra heat if desired.
- Serve hot and enjoy immediately.
Notes
- Adjust the spiciness by varying the amount of chili garlic sauce or sriracha added.
- This recipe can be customized with additional vegetables or proteins as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg