Chicken and Rice Noodle Soup

    1 hour

    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.

    49 people made this

    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 in English (45)


    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


    Growing up as a child chicken long rice was and still is a favorite of mine. Now I make it often as it is simple and so delicious. This is a good chicken long rice recipe. Nowadays, I just pick up a rotisserie chicken (i.e costco) and shred the meat (thigh, drumstick, some breast) and keep the juices from the rotisserie. I usually add a pinch of hawaiian rock salt to the chicken meat (shredded) with all of its juice and 4 cans of chicken broth in a large pot. I turn the heat up on high to boil. I add some fresh ground black pepper. I use (thumb size) fresh grated ginger, 2 or 3 garlic cloves, no maui onions, and a sprinkle of green onions for garnish. I omitted the baby bok choy. One package of saifun noodles (bean thread) noodles is a must. There are about 4 bundles inside each package, enough for a large pot. Don't buy the vermicelli noodles, it is too thin. Once the broth is boiling, I add the noodles to the pot, I cover the pot and I let it get soft and expand, about 25 to 30 minutes give or take. Once the noodles are tender I use a kitchen scissors to cut up the noodles. I turn off the stove and let the noodles sit. Since the noodles will usually soak up a lot of the chicken broth I add a another can of low sodium chicken broth to the soup. I then taste and adjust seasonings (salt and black pepper). I normally eat this alone or with POI and/or rice. A very comforting and flavorful chicken soup - especially when you are feeling under the weather on those cold days!  -  23 Jul 2011  (Review from Allrecipes USA and Canada)