Pioneer Woman Chicken Vegetable Rice Noodle Soup

Pioneer Woman chicken vegetable rice noodle soup turns chicken, broccoli and rice noodles into a brothy, gingery noodle soup in 32 minutes. It's an easy weeknight soup recipe for busy dinners, cold winter nights, cozy family dinners or sick days, and it's a one-pot meal.

Cook the noodles only until they are almost tender, because they keep softening in the hot broth after you take the pot off the heat. Go the full time and you end up with mushy noodles that soak up all your broth.

Ginger and garlic go into the pot first, so the broth tastes bold from the very first spoonful instead of just salty. A spoonful of chili garlic sauce adds a gentle heat, and you can add more to taste at the end.

Pioneer Woman Chicken Vegetable Rice Noodle Soup

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Course: SoupCuisine: American, AsianDifficulty: Easy

Servings

5

servings

Prep time

20

minutes

Cooking time

12

minutes

Calories

380

kcal

Slippery rice noodles, tender chicken and bright broccoli float in a gingery, lightly spicy broth. The noodles cook right in the pot, so everything stays hot, soft and full of flavor.

Ingredients

• 2 tsp. Canola Oil
  

• 1 tbsp. Minced Ginger
  

• 2 cloves Garlic, Minced
  

• 2 Boneless, Skinless Chicken Breasts, Chopped
  

• 7 c. Chicken Broth
  

• 3 tbsp. Soy Sauce
  

• 1 tbsp. Chili Garlic Sauce
  

• 8 oz. weight Rice Noodles
  

• 3 c. Broccoli Florets
  

• 2 Green Onions, Thinly Sliced
  

Directions

• Sauté the aromatics: Heat 2 teaspoons canola oil in a large saucepan over medium-high heat, then add 1 tablespoon minced ginger and 2 minced garlic cloves. Cook for 1 minute, stirring, until the kitchen smells amazing.
• Cook the chicken: Add the 2 chopped chicken breasts and cook, stirring often, for 4 to 5 minutes. They are ready once the pieces are just cooked through and no longer pink.
• Build the broth: Stir in 7 cups chicken broth, 3 tablespoons soy sauce and 1 tablespoon chili garlic sauce. Bring everything to a boil so the flavors blend before the noodles go in.
• Cook the noodles: Stir in 8 ounces rice noodles and cook for 3 to 4 minutes. Stop when they are almost tender, since they will finish softening in the hot soup.
• Add the broccoli: Add 3 cups broccoli florets and cook for 1 to 2 minutes. They should turn bright green and tender without going mushy.
• Finish and serve: Stir in 2 thinly sliced green onions, then taste the broth. Add more soy sauce for salt or more chili garlic sauce for heat, then ladle into bowls.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use thin rice vermicelli instead of the thicker noodles?

Yes, vermicelli works fine in this soup. It cooks much faster, so cut the time to about 2 minutes and add the broccoli right after.

Can I swap the chicken for steak or pork?

Thin slices of steak or pork cook in about the same time as the chopped chicken. Just make sure the meat is cooked through before you add the broth.

Which other vegetables work in this soup?

Almost any stir-fry vegetable works, like carrots, mushrooms, celery, edamame or bell peppers. Add firmer vegetables with the noodles and softer ones at the end so nothing overcooks.

How do I store and reheat leftovers?

The noodles keep soaking up broth as the soup sits, so it gets thick in the fridge. Store it airtight for up to 2 days, then add a splash of broth or water when you reheat it on the stove.

What's the most common mistake with rice noodle soup?

Overcooking the noodles is the big one, since they turn soft and gummy fast. Pull the pot off the heat while they still have a little bite, and serve right away.