Description
A fragrant and hearty chicken noodle soup with rice noodles, fresh herbs, and spices.
Ingredients
Scale
- 8 cups chicken broth
- 2 cups shredded rotisserie chicken
- 8 ounces rice noodles
- 3 inches fresh ginger, sliced
- 3 garlic cloves, minced
- 1/2 onion, sliced
- 3 whole star anise
- 4 whole cloves
- 1 cinnamon stick
- 1 tablespoon oil
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- fresh cilantro, for garnish
- Thai basil, for garnish
- bean sprouts, for garnish
- 1 lime, cut into wedges
- 1 jalapeño, thinly sliced
- 2 green onions, sliced
- hoisin sauce, optional
- sriracha, optional
Instructions
- In a large pot, toast the star anise, cloves, and cinnamon stick over medium heat until fragrant, about 1 minute.
- Add oil, onion, ginger, and garlic. Sauté until aromatic and lightly softened.
- Pour in chicken broth, fish sauce, and soy sauce. Bring to a simmer and let it cook uncovered for 30 minutes.
- Meanwhile, cook the rice noodles according to the package instructions.
- Shred the rotisserie chicken and set aside.
- Strain the broth to remove solids and return clear broth to the pot. Adjust seasoning if needed.
- Assemble the bowls by adding noodles and shredded chicken.
- Ladle hot broth over the top.
- Garnish with herbs, sprouts, lime, jalapeño, and sauces as desired. Serve immediately.
Notes
- For extra flavor, consider adding more fresh herbs or adjusting the seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg