Asian Chicken and Rice Noodle Soup

Leftover roast chicken finds new life in this fragrant, restorative broth. Ginger and lemongrass infuse the soup with bright, healing flavors in just twenty minutes.

Asian Chicken and Rice Noodle Soup

Leftover roast chicken finds new life in this fragrant, restorative broth. Ginger and lemongrass infuse the soup with bright, healing flavors in just twenty minutes.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• 5 cups chicken stock
• 2 stalks lemongrass bruised
• 2 inch piece of ginger sliced
• 2 red chilies sliced
• Scallions chopped (whites and greens separated)
• 7 oz cooked chicken shredded
• 1 cup rice vermicelli noodles
• Fresh cilantro for garnish
• Splash of oil

Equipment

• Large pot
• Sieve or strainer
• Knife
• Rolling pin (for lemongrass)

Method

 

Instructions

1. Sauté the lemongrass, scallion whites, chilies, and ginger in a little oil for 2 minutes to release aromatics.
2. Add the chicken stock and bring to a boil. Simmer for 20 minutes.
3. Strain the stock to remove the solids, then return the clear liquid to the pan.
4. Add the shredded chicken and noodles.
5. Cook until the noodles are tender.
6. Season to taste and top with fresh cilantro before serving.

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