Description
Gingery Chicken and Rice Noodle Soup is a comforting bowl of warmth, perfect for chilly evenings or when you need a pick-me-up. Infused with aromatic ginger, tender chicken, and vibrant vegetables, this easy-to-make dish is not only visually appealing but also packed with flavor. Ready in just under 30 minutes, it’s the perfect weeknight meal that will leave you dreaming of your next serving.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1 lb)
- 2 tbsp fresh ginger, grated
- 8 oz thin rice noodles
- 1 cup carrots, sliced
- 1 cup bell peppers, sliced
- 4 cups low-sodium chicken broth
- Juice of 1 lime
- ½ cup fresh cilantro, chopped
- 2 tbsp low-sodium soy sauce
Instructions
- Heat oil in a large pot over medium heat. Sauté chicken breasts until golden brown, about 5-7 minutes per side.
- Add garlic and ginger to the pot along with sliced carrots and bell peppers. Cook for an additional 3-4 minutes until fragrant.
- Pour in chicken broth and soy sauce; bring to a boil. Reduce heat and simmer for 10 minutes.
- Add the rice noodles during the last 5 minutes of cooking. Stir gently until noodles are tender.
- Finish by stirring in lime juice and cilantro just before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 290
- Sugar: 4g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg
Keywords: For a vegetarian version, replace chicken with tofu and use vegetable broth. You can add bok choy or other veggies for added nutrition. Spice up your soup with chili flakes if desired.