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Community Recipe
from [EleanorCook]
Vietnamese Chicken Noodle Soup

Vietnamese Chicken Noodle Soup

From Family Circle

  • Yield: 4 servings


  • 2 can(s) chicken broth (14 1/2 oz)



2 14 1/2 ounce cans reduced-sodium chicken broth

1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces

1 cup shredded carrots

1 cup snow peas, thinly sliced

2 tablespoons chopped fresh ginger

2 scallions, thinly sliced

1 tablespoon reduced-sodium soy sauce

1 tablespoon lime juice

2 teaspoons Asian hot sauce (such as Sriracha)

6 ounces rice noodles (such as Thai Kitchen Stir-Fry Rice Noodles)

1/4 cup mint leaves

1/4 cup cilantro leaves


1. In a large pot, bring chicken broth and 1 1/2 cups water to a boil. Add chicken and simmer 3 minutes. Add carrots, snow peas and ginger; simmer 3 minutes.

2. Stir in scallions, soy sauce, lime juice and hot sauce.

3. Meanwhile, boil rice noodles for 6 minutes. Drain.

4. Divide cooked noodles among four bowls. Spoon an equal amount of soup into each bowl of noodles.

5. Scatter mint and cilantro over each dish and serve immediately.

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Vietnamese Chicken Noodle Soup recipe