Rice Noodle Chicken Soup

Rice Noodle Chicken Soup


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Chicken noodle soup is not only for the cold. This rice noodle chicken soup will satisfy any season of the year.

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

4 servings


  • 2 packages Thai Kitchen rice noodles
  • 2 boneless chicken breast, finely sliced
  • 2 chicken bouillon cubes
  • ¾ cup green onion, chopped
  • 2 head baby bok choy
  • 1 ½ teaspoon ginger, crushed
  • 2 cloves garlic, minced
  • 2 teaspoons sesame oil
  • 2 teaspoons soy sauce

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In a large pan, heat the sesame oil. Add ginger, garlic and green onion to the pan and cook for 1 minute. Add the bok choy and cook for an additional 2 minutes. In a large pot, boil 10 cups of water. Add bouillon cubes, cooking until fully dissolved. Add soy sauce, veggies, chicken and rice noodles to the pot. Simmer for 10 minutes.

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