Ginger Chicken and Rice Noodle Vegetable Soup

Ginger Chicken and Rice Noodle Vegetable Soup

  • Prep: 10 min
  • Cook Time: 20 min
  • Total: 30 min
  • Serving: 2 Servings

An Asian-inspired, light soup with a delicious ginger-flavored broth. Use fresh ginger, not powdered, for more authentic and intense taste.


  • 1 2-inch piece fresh ginger, peeled and chopped
  • 1 cup water
  • 3 cups reduced-sodium chicken broth
  • 1/2 pound chicken tenders
  • 2 medium carrots, cut diagonally into 1/2-inch slices
  • 1 large celery rib, halved lengthwise and cut diagonally into 1/2-inch pieces
  • 1 3-ounce package rice noodles
  • 1/4 cup chopped parsley


  1. Place the ginger and the water into a blender and puree on high.
  2. Transfer the ginger mixture to a soup pan and pour in the chicken broth. Stir to combine then bring to a boil.
  3. Once boiling, add the chicken and reduce the heat to medium. Simmer the mixture for 5 minutes and then remove the chicken and place into a bowl. Coarsely shred the chicken once cool enough to handle.
  4. Stir in the carrots and the celery and cook for 10 minutes, then add the noodles and cook for an additional 4 minutes.
  5. Add the chicken to the soup and then sprinkle in the parsley. Stir to combine and serve immediately.


Comments on "Ginger Chicken and Rice Noodle Vegetable Soup"

Ashiq July 11, 2012 | 4:57 AM

This is my family's fatvrioe! Every since you brought it to us that time, it has become a staple.I do tweak it just a bit. I hate de-boning a whole chicken. So Instead of a whole fryer, I use 2 or 3 of the split breasts and 3 or 4 chicken thighs. These go on sale for $1 a pound all the time at HEB, and it cuts way down on the time needed for deboning, as the breasts and thighs are much quicker to debone. We haven't noticed a difference in taste though since these pieces still have skin and bone in them.