Chinese Rice Noodle Soup with Chicken (Homestyle) Recipe
A delicate soup with thin rice noodles and chicken that’s an everyday dish in many Chinese homes – a bit like our chicken broth with noodles, just lighter and with ginger. Perfect when you need something warming but not heavy. Great for kids and for anyone who doesn’t like very spicy flavors.
This soup combines the comfort of classic chicken broth with the lightness of rice noodles and the freshness of ginger. It’s quick to make, easy to digest, and mild enough for the whole family, while still feeling fragrant and a bit exotic.
Chef's tips
If you’re cooking for several people, keep the noodles separate and add them directly to each bowl just before serving. This way they stay springy and don’t overcook. Taste the broth before adding salt – soy sauce and stock may already be salty enough.
How to serve
Serve the soup very hot, with extra soy sauce and chili on the side so everyone can adjust the flavor to their liking. It pairs well with simple steamed vegetables or a light cucumber salad with rice vinegar.
Ingredients
- boneless, skinless chicken thighs you can use breast, but thighs are juicier - 400 g
- rice noodles - 150 g
- chicken stock or water stock will give better flavor - 1.2 l
- fresh ginger piece about 3 cm, cut into thin slices - 20 g
- garlic lightly crushed with a knife - 2 clove
- soy sauce - 2 tablespoon
- carrot cut into thin half-slices - 1 piece
- Chinese cabbage cut into strips - 150 g
- sesame oil optional, for finishing - 1 teaspoon
- chives or spring onion chopped, for serving - 3 tablespoon
- salt to taste
- ground white pepper optional - 0.25 teaspoon
Preparation
- Cut the chicken into thin strips or small pieces. Prepare the carrot and cabbage as described in the ingredients.
- Bring the stock or water to a boil in a pot. Add the ginger slices and crushed garlic cloves. Simmer over low heat for 5 minutes so the broth picks up the aroma.
- Add the carrot and cook for another 5 minutes, until it starts to soften.
- Add the chicken pieces and soy sauce and cook for 8–10 minutes over medium heat, until the meat is cooked through (no longer pink).
- Add the Chinese cabbage and cook for another 3–4 minutes, until it softens but still stays slightly crunchy.
- Meanwhile, pour boiling water over the rice noodles in a separate bowl and leave for 5–7 minutes (or according to the package instructions), until softened. Drain and briefly rinse with cold water to keep them from sticking.
- Remove the ginger slices and garlic cloves from the soup if you don’t like biting into them. Season the soup with salt and white pepper to taste.
- Divide the rice noodles between bowls. Ladle over the hot soup with chicken and vegetables. Drizzle each portion with a little sesame oil and sprinkle with chives. Serve immediately.
Storage
Zupę bez makaronu przechowuj w lodówce do 2 dni. Makaron trzymaj osobno, przepłucz przed podaniem i zalej gorącą zupą, aby się podgrzał.
