Chicken and Rice Noodle Soup

Recipe by: Mama Smith
Saved as a favourite by 4 cook(s)


Ready in 1 hour
Picture by: Soup Loving Nicole
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 method

Prep: 20 minutes |Cook: 40 minutes
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.