Recipe submitted by Lisa of Good on Paper. We love her Instagram feed too, check it out!

When it comes to comfort food, my go-to is a big bowl of soupy noodles. Whether it’s ramen, soba, pho, or chow fun noodles in chicken broth, I will never turn down a giant bowl of noodles swimming in hot broth. It’s kind of crazy, but I have been making this super simple Vietnamese Chicken Noodle Soup since 2001. I found it in one of my Cooking Light magazines years ago and it’s been a staple in our house ever since. It’s so simple (throw everything into a big pot, boil the noodles, put the two together), yet surprisingly complex in flavor.

Vietnamese Chicken Noodle Soup

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I don't always have every topping on hand, so I love that you could doctor it up however you like and it's always yummy -- add spinach and fried shallots, or baby kale and bean sprouts, or jalapeños and thai basil . My whole family loves this dish, especially if it's cold outside (hello, east coast friends!) or if someone is sick. As Theo would say, "More Thoop Peas!"

• CourseMain Dish
• CuisineVietnamese

Servings

4

Servings 4

Vietnamese Chicken Noodle Soup Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe I don't always have every topping on hand, so I love that you could doctor it up however you like and it's always yummy -- add spinach and fried shallots, or baby kale and bean sprouts, or jalapeños and thai basil . My whole family loves this dish, especially if it's cold outside (hello, east coast friends!) or if someone is sick. As Theo would say, "More Thoop Peas!" CourseMain Dish CuisineVietnamese Servings 4 Servings 4

Ingredients

• 4 cups water
• 1/2 cup sliced shallots
• 1/4 cup minced peeled fresh ginger
• 5 tsp mined garlic about 2 large cloves
• 1 tbsp fish sauce
• 1/2 tsp black pepper
• 2 cans organic chicken broth (15.75 ounce cans)
• 1 1/2 lbs skinless, boneless organic chicken thighs
• 1/4 lb uncooked rice noodles or vermicelli

Optional Toppings

• 1 cup fresh bean sprouts
• 2 tbsp thinly sliced green onion
• 2 tbsp chopped fresh cilantro
• 2 tbsp thinly sliced fresh thai basil
• 2 tbsp thinly sliced fresh mint
• 4 lime wedges
• fried shallots

Servings:

Units:MetricUS Imperial

Instructions

1. Combine the first 9 ingredients in a large Dutch oven, bring to a boil. Reduce heat and simmer 15 minutes or until the chicken is done. Remove chicken from pan, cool slightly. Cut into bite-size pieces.
2. Cook rice noodles in boiling water 5 minutes; drain.
3. Divide chicken and noodles evenly among 4 large bowls. Ladle 2 cups soup into each bowl. Let each guest add their own toppings. Serve with lime wedges.

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