With a quick cooking time (about 20 minutes) and streamlined technique, this Rice Noodle Soup is full of flavor and an easy family meal. It’s so simple to vary for preferences, too!
We’ve slowly but surely been expanding our repertoire of soups for kids this year and I’m so excited to have this noodle soup in the mix. Made quickly by simmering the ingredients in flavorful broth, this is an easy weeknight meal—a satisfying dinner to make any day of the week.
I love this recipe because there’s minimal chopping, and it’s incredibly versatile. You can change the type of noodles according to what you find at the store and alter the protein and veggies as you like. You can use chicken broth or my homemade Vegetable Broth.
And the toppings? So many yummy options!
(You may also like my easy soup recipes for Pastina Soup, Orzo Soup, White Turkey Chili, and Chicken and Stars Soup.)
Table of Contents
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Ingredients You Need
Below is a look at the ingredients you need to pick up from the store to make this rice noodle soup so you know what to look for. See the notes for additional information on each and ingredient substitutions.
- Reduced-sodium chicken broth (or vegetable broth): This provides the base of the soup, so you’ll want to choose a flavorful one. Better Than Boullion can be used, too.
- Garlic: We grate garlic into the broth to add flavor. I do this quickly on a fine microplane to avoid the need to dirty a cutting board. You could also use jarred minced garlic if you prefer.
- Ginger: I keep my fresh ginger in a bag in the freezer so it’s always ready to use and I never have to worry about it going bad. Then I grate it, frozen with the peel and all, right into the broth to add a lot of flavor. We use a lot of ginger here because it tastes great in the mix.
- Chicken breast: I poach chicken in the broth, but you could use shrimp or tofu if you want.
- Vegetables: Such as shredded carrot, snow peas, broccoli, or thinly sliced bok choy. Use one vegetable or use a mixture according to the preferences of your family.
- Reduced-sodium soy sauce: This adds flavor to the soup and saltiness. You can also use tamari if you need to make the soup gluten-free.
- Fresh lime juice: A big squeeze of fresh lime juice adds more flavor to the broth. (Only have jarred or bottled juice? Totally fine!)
- Thin rice noodles: This type of noodle (my preference for noodle soups like this), may be called “thin rice noodles” or “vermacelli rice noodles.” You could also use angel hair pasta or ramen if you prefer.
- Additional lime, fresh cilantro, chopped peanuts, hot sauce: For topping as you like.
Step-by-Step Instructions
Here’s a look at how to make this easy weeknight dinner recipe so you know what to expect from the process. Scroll down to the end of this post for the full information on times and amounts in this rice noodle soup.
Step 1. Add the broth to a pan and bring to a simmer. Add the garlic and ginger, using a fine microplane to grate it right in.
Step 2. Add the chicken and cook through. Remove to a bowl with a slotted spoon and set aside. This helps to prevent the chicken from overcooking.
Step 3. Stir in the vegetables, soy sauce, and lime juice and simmer until the veggies are just soft.
Step 4. Add the cooked rice noodles and return the chicken to the pot. Serve warm with desired toppings.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in 30-second increments, stirring in between to avoid overcooking the ingredients.
If you want to make it ahead, you can keep the noodles separate and add them when you go to serve the soup. Toss the noodles in a little toasted sesame oil or neutral oil to prevent them from sticking together as they sit.
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Kids Knife and Scissors
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Best Tips for Success
- Use frozen ginger if desired. It is often sold in little cubes in the freezer aisle, and you can add 1-2 right into the broth.
- Use jarred minced ginger if you prefer.
- Swap in shrimp, diced tofu, or beef in place of the chicken if you prefer.
- Poach the chicken, then move it to a separate bowl and add it back in right before serving to ensure it doesn’t overcook.
- Taste the broth and season with salt or additional soy sauce as needed.
- Cut up the noodles for younger toddlers. Drain off most of the liquid to make it easy, too.
- Add flavor to your adult serving with the desired toppings.
- I love to put this Kids Scissor Set out for my kids to cut their own noodles.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Quick Rice Noodle Soup
Ingredients
- 2 quarts reduced-sodium chicken broth (or vegetable broth)
- 4 cloves garlic (peeled and grated)
- 1 inch fresh ginger (grated; about 1 tablespoon)
- 8 ounces chicken breast (diced; I use kitchen scissors)
- 4 cups vegetables (such as shredded carrot, broccoli florets, snow peas, and/or thinly sliced bok choy)
- 2 tablespoons reduced-sodium soy sauce
- Juice of ½ fresh lime
- 12 ounces thin rice noodles (prepared according to package directions)
- Additional lime, fresh cilantro, chopped peanuts, hot sauce (optional for topping)
Instructions
- Prepare the rice noodles according to the package directions. Be sure to drain and rinse as directed.
- Meanwhile, add the broth to a large pot (or skillet with tall sides) over medium heat. Bring to a simmer, then add the garlic and ginger.
- Add the chicken and simmer for 4 minutes. Transfer to a bowl using a slotted spoon. (This prevents it from overcooking.)
- Add the vegetables to the pot and stir. Simmer for 4-6 minutes, or until the vegetables are just tender. Do not overcook.
- Stir in the soy sauce and lime juice. Taste the broth and adjust with a little salt if needed. Add the rice noodles and chicken. Stir gently to combine.
- Serve warm with desired toppings.
Equipment
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in 30-second increments, stirring in between to avoid overcooking the ingredients.
- If you want to make it ahead, you can keep the noodles separate and add them when you go to serve the soup. Toss the noodles in a little toasted sesame oil or neutral oil to prevent them from sticking together as they sit.
- Use frozen ginger if desired. It is often sold in little cubes in the freezer aisle, and you can add 1-2 right into the broth.
- Use jarred minced ginger if you prefer.
- Swap in shrimp, diced tofu, or beef in place of the chicken if you prefer.
- Poach the chicken, then move it to a separate bowl and add it back in right before serving to ensure it doesn’t overcook.
- Taste the broth and season with salt or additional soy sauce as needed.
- Cut up the noodles for younger toddlers. Drain off most of the liquid to make it easier to eat, too.
- Add flavor to adult servings with the desired toppings.
- I love to put this Kids Scissor Set out for my kids to cut their own noodles.
Nutrition
This post was first published February 2023.
I added all the veggies and it was delicious! However, I regretted adding the soy sauce as it drowned out the delicate flavor of some of the veggies e.g. radish.
Please mark the soy sauce as optional.
Otherwise it was just perfect 🙂
So good!!!
Perfect. It’s a great alternative to chicken noodle when you’re not feeling well. Factor in the ginger and garlic, and you have medicine in a bowl. My kids finished it up and thanked me for dinner! No one complained or picked things out. Thank you!
Hooray!
Just made this! It is delicious, simple to make and healthy. Thank you!
WE LOVED IT! Ate it for dinner tonight and was so pleased. Thank you!
Incredible soup!
The ‘jellyfish noodle’ soup was a big hit with both my little kids.
I dumped in a frozen bag of Asian mix veggies with sliced red peppers from the fridge, added housin sauce and sesame seed oil, and this soup has insane flavour.
Love that!
Amazing soup- it was exactly what I needed on the first snowy night of the season! Will be remaking:)
This soup has become a staple. I make it weekly and my 7yo and us love it. It’s delicious, comforting and so easy to make. Just wanted to say thank you so much for this recipe!
I’m so glad to hear that!
This was actually really simple to make and really delicious! We used leftover pork belly instead this time and it tasted really good. Can use any veggies in the fridge but snap peas worked really well. Keeping this in my back pocket!
My 3yo looked up as he was eating this and THANKED ME FOR MAKING DINNER. 🤯 Not sure I can offer a better review than that! Appreciate the recipe!
So simple and so good. Perfect on a day we weren’t feeling well.
I’m so glad to hear that and I hope everyone feels better soon!
Any modifications needed in order to use frozen vegetables?
It should be similar, though depending on the size of veggies, it might need another 2 minutes to warm through during that step since the broth will cool down when you add them. Enjoy!
Loved this recipe! Everyone loved it including my pickiest eater! My toddler could not get enough of the broth and kept asking for more!
Glad to hear that!