This incredibly tasty chicken noodle soup is packed with fresh vegetables and flavourful seasonings. The thin rice noodles make it a light and hearty dish and you can help yourself to as many servings as you wish. It is healthy, nutritious and packed with earthy flavours of mushrooms and pak choi.
Thin rice noodles
AKA rice vermicelli, mei fun, mee-foon and more, this ingredient is made with rice flour and water. It is widely available in most supermarkets and asian grocery stores. The best thing about it is the super fast cooking time! If you are using fresh rice noodles add it in the broth when turning the heat off. Alternatively the dried noodles are added 2 minutes before. Make sure you have enough broth as the rice noodles will soak it up!
What ingredients make a Chinese noodle soup
Rice noodles: They are so easy to cook, just add them at the end and cover the pan. They will soak up the broth and result in a denser soup.
Dried Porcini mushrooms: These are one of the ingredients that brings the best flavour to the dish. Rehydrate them in boiling water before slicing them, then add the soaking water to the broth for added flavour.
Pak choi: This chinese cabbage adds a slight nuttiness to the soup. It only takes a few minutes to cook. Add it at the end, a few minutes before turning off the heat. You want the stem to remain crunchy.
Chicken: Marinated in soy sauce, garlic and ginger, the diced chicken is stir fried before making the soup. This process helps seal all the good flavours of the chicken. Set a little aside for garnishing when serving.
Sweetcorn: Use fresh, frozen or tinned. It adds colour and texture to the dish.
Carrots: Always a good addition to any soup! Dice or julienne them. They bring out the colour of the soup.
Tips for the best rice noodle soup
- Rice noodles are delicate and they cook VERY quick. If boiled they will become sticky and lumpy. As soon as they are in the broth stir them so they loosen up a bit.
- Make sure you have enough broth liquid to soak up the rice noodles. Too little broth and the dish will resemble more like a stew.
- The chicken and how it is prepared makes a big difference to the flavours of the dish. Marinate the chicken well and stir fry it. This helps seal all the good flavours and adds taste to the broth.
How best to store noodle soup
Leave the soup to cook before placing it in an airtight container. It stores in the fridge for up to 3 days. To reheat place in a pan on the stove and heat on low, stirring occasionally. You may need to loosen the soup with a little broth or water.
Easy Chinese Chicken Rice noodle soup
- 2 chicken breasts diced
- 1 medium onion diced
- 2 cloves garlic
- 1 tbsp light soy sauce
- ½ cup spring onions
- ½ cup dried porcini mushrooms
- 2 pak Choi
- ½ cup sweet corn
- 2 pak Choi one cut lengthways and the other chopped
- Chicken melt
- 1 packet fresh rice noodles or dry rice noodles
- 2 carrots diced
- 1 litre water
- vegetable oil
- Marinate the chicken: Make a marinade with the soy sauce, garlic, onions, salt and pepper. Add to the chicken and mix well.
- Rehydrate mushrooms: Add the mushrooms to a cup of boiling water and leave to rehydrate for 5 minutes.
- Fry the chicken: In a hot pan add 2 tbsp oil and fry the chicken for 5 minutes stirring continuously. Remove half of the chicken and set aside.
- Add vegetables: Thinly slice the rehydrated mushrooms. In the same pan add the carrots, sweetcorn, mushrooms and cook for 2 minutes. Add the chicken stock melt and water. Bring to the boil, cover the pan and simmer for 15 minutes.
- Simmer: Add half the spring onions and pak Choi and simmer for another 2 minutes.
- Add noodles: Turn off the heat and stir in the rice noodles. Cover the pan and leave to rest for 30 seconds.
- Serve: Spoon the broth in a bowl and garnish with the fried chicken and spring onions. For some added heat drizzle with a little chilli oil or sriracha sauce!