Chicken and Rice Noodle Soup

    Chicken and Rice Noodle Soup


    48 people made this

    This is an easy to make chicken noodle soup that includes ginger, onion, spring onion and bok choy with the boiled chicken and rice noodles.

    Serves: 8 

    • 1 1/2 kg chicken leg quarters
    • 1 litre low-sodium chicken stock
    • 1 tablespoon sea salt
    • 1cm piece fresh ginger root, sliced
    • 1 large sweet onion, diced
    • 250g long rice noodles (rice vermicelli)
    • 1 bunch spring onions, thinly sliced
    • 1 small head bok choy, diced

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Place chicken, chicken stock, salt and ginger into a large saucepan. Bring to a boil over high heat then reduce heat to medium-low and simmer until the chicken is tender and no longer pink; about 35 minutes. Remove chicken and strain broth into a new saucepan. Discard the solids.
    2. Fill a bowl with hot tap water. Add the long rice noodles and let sit for 30 minutes to soften.
    3. Stir onion into the broth and bring to a boil then reduce heat to medium-low.
    4. Meanwhile remove the skin and bones from the chicken and discard. Roughly dice the meat and set aside. Add the noodles, chicken meat, spring onion and bok choy; simmer until noodles are tender.
    5. After the noodles have sat for 30 minutes stir in the chicken meat, spring onion and bok choy. Reheat and serve.

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    Reviews (2)


    Something else. Added three litres of liquid instead of one Will add more bok choy and ginger next time. - 22 May 2011


    This soup was delicious. I would have given it five stars if the recipe had been more specific. I added three litres of liquid, two litres of chicken stock and one litre of water and it was still quite thick. A spoon or weight measure of ginger root would be more helpful. Was not sure whether to drain the noodles before adding to the soup - I did. Steps 4 and 5 of the "preparation method" are virtually the same! - 21 May 2011

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