Description
A cozy, light Chicken Noodle Soup made with tender rice noodles instead of wheat pasta. This one-pot, gluten-free, dairy-free soup has a clean, aromatic broth, juicy shredded chicken, and simple vegetables. It comes together in about 25 minutes, reheats well, and is perfect for weeknights, sick days, or whenever you want comforting chicken soup without feeling weighed down.
Ingredients
1 tablespoon olive oil
1 small yellow onion, finely diced
2 medium carrots, peeled and sliced into coins
2 ribs celery, diced
3 cloves garlic, minced
1 teaspoon grated fresh ginger (optional)
1 bay leaf
1 teaspoon dried thyme or Italian seasoning
6 cups low-sodium chicken broth
1 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
2 cups shredded cooked chicken (rotisserie or leftovers)
4–5 ounces dried flat rice noodles or rice rotini
1–2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley or green onion, for serving
Optional: pinch of red pepper flakes
Instructions
Prep the ingredients: Dice the onion, slice the carrots and celery, mince the garlic, and shred the cooked chicken so everything is ready to go.
Build the flavor base: Heat the olive oil in a 5–6 quart pot or Dutch oven over medium heat. Add the onion, carrots, and celery with a small pinch of salt. Cook for 4–5 minutes, stirring often, until the vegetables soften and the onion is translucent.
Bloom aromatics: Stir in the garlic and ginger. Cook for 30–60 seconds, just until fragrant. Add the bay leaf and dried thyme or Italian seasoning and stir to coat the vegetables.
Add broth and season: Pour in the chicken broth. Add the 1 teaspoon salt and the black pepper. Scrape the bottom of the pot to release any browned bits. Bring to a gentle boil over medium-high heat.
Simmer: Reduce the heat to a lively simmer and cook for about 5 minutes, until the carrots are just starting to turn tender but are not mushy.
Add chicken: Stir in the shredded chicken and let it warm through in the broth for 2–3 minutes so the soup picks up more chicken flavor.
Cook the rice noodles: Add the rice noodles directly to the simmering soup, stirring well so they don’t clump. Cook according to package directions, usually 4–6 minutes, until just tender with a little bite.
Finish the soup: Turn off the heat and remove the bay leaf. Stir in 1–2 tablespoons lemon juice, then taste and adjust with more salt, pepper, or lemon as needed. Add a pinch of red pepper flakes if you like gentle heat.
Serve: Let the soup rest for 1–2 minutes, then ladle into bowls. Top with chopped parsley or green onion and serve warm.
Notes
Make-ahead: For the best texture, cook the broth, veggies, and chicken up to 2 days ahead and store without noodles. Reheat and cook fresh rice noodles in the hot broth before serving.
Storage: Store leftovers in an airtight container in the fridge for 3–4 days. The rice noodles will soften but generally stay pleasant in texture.
Freezer: Freeze the broth and chicken mixture without noodles for up to 3 months. Thaw overnight in the fridge and add freshly cooked rice noodles when reheating.
Variations:
Turkey Noodle Soup: Swap shredded turkey for the chicken.
Veggie-loaded: Add peas, spinach, or small broccoli florets in the last few minutes of cooking.
Lemony herb: Add extra lemon juice and zest, and finish with fresh dill or extra parsley.
Spicy: Stir in red pepper flakes or a spoonful of chili crisp or chili oil.
Tips: Use low-sodium broth so you can season at the end. Break noodles into shorter lengths if serving young kids. Salt in stages and don’t overcook the noodles—aim for just-tender.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: soup recipes
- Method: One-pot, Stovetop
- Cuisine: American