VietnameseSoup2

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!

 Whisk
VietnameseSoup2
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Vietnamese Chicken Noodle Soup

Ingredients

  • 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
  • 1-2 tsp Asian hot sauce we use Sriracha
  • 6 ounces of rice noodles
  • 2 green onions thinly sliced
  • 1 cup snow peas
  • 1/2 - 1 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!

Recipe Notes

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

– – –

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

  • Reply The Hubby January 8, 2013 at 9:35 AM

    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!

  • Reply Barb January 8, 2013 at 10:36 AM

    Beauteous photography and the very thought of that soup makes my mouth water!

  • Reply Christine January 9, 2013 at 4:56 AM

    DELICIOUS!!!! Sooooo yummy!!!

    Thanks so much for sharing this at The DIY Dreamer… From Dream To Reality!

  • Reply Angie - easylivingmom.com January 9, 2013 at 8:43 PM

    Looks very delicious, and healthy!

    I host a link party every Thursday – I’d love you have you join and share this.

    Thank you for the great post!

    -Angie
    http://www.easylivingmom.com

  • Reply Rachel January 11, 2013 at 10:19 PM

    Oh yum!! I am definitely making some of this sometime soon. Perfect for those chilly nights we’ve started to get here!

  • Reply Meghan January 18, 2013 at 7:00 AM

    This looks so good. I cannot wait to try it.

  • Reply Richard March 20, 2013 at 12:48 PM

    You only cook the chicken for 6 minutes? Doesn’t sound like enough time to me.

    • Reply Jo-Anna March 20, 2013 at 12:55 PM

      As long as the chicken pieces are bite size, it’s enough time. I updated the recipe to say “or until the chicken is cooked through”.

  • Reply FartsBurger April 15, 2013 at 2:04 PM

    nomnomnom

    • Reply Jo-Anna April 15, 2013 at 6:11 PM

      This has to be spam! But the name & e-mail address are just too funny to delete! hahahahaha

  • Reply Leslie W December 13, 2013 at 4:43 PM

    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.

    • Reply Jo-Anna December 13, 2013 at 6:11 PM

      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! 🙂

  • Reply Creamy Corn Bisque - A Pretty Life In The Suburbs February 3, 2014 at 9:35 AM

    […] Lobster Chowder  |  Easy Crockpot Borscht  |  Vietnamese Chicken Noodle Soup […]

  • Reply Michelle Bain March 29, 2014 at 8:01 PM

    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

  • Reply Katie November 13, 2014 at 9:26 AM

    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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