Chicken Noodle Soup

By on November 13, 2011

 CKnoodles Chicken Noodle Soup


The recipe makes 2 servings.

150 grams of rice stick noodles (soaked 30 minutes in cold water and drained)

2/3 cups of bean sprouts

1 sliced green onion

1 bunch of chopped cilantro

2 tablespoons of chopped garlic

2 tablespoons of vegetable oil

1 chopped fresh chili

1 lime (cut into 4)

Fish sauce

Red chili




2 lbs of one whole chicken

4-5 cups of water

1 bunch of cilantro

1 onion (cut in half)

1 carrot (cut into 2 inches)

1 celery (cut in half)

2 cloves of smashed garlic

1 teaspoon of pepper

2 tablespoons of thin soy sauce

2 tablespoons of seasoning sauce

1 tablespoon of sugar


• To start, prepare the stock by heating the water in the large pot over high heat. Add the whole chicken, onion, carrot, celery, garlic, cilantro and pepper until boiled. Lower the heat to medium and boil the stock about 1 hour.


• Remove the chicken out from the pot. Let it cool down. Then shred the chicken into pieces.


• Place the oil in the skillet on medium high heat. After the oil is hot, add the chopped garlic and cook until golden brown. Put aside.


• Using the filter to take the vegetables out of the broth, and then place the stock on low heat and season with soy sauce, seasoning sauce and sugar.


• Cook the rice noodles and bean sprouts by adding them into the boiled water for about 1 minute.


• To serve, place the cooked noodles and bean sprouts in a bowl. Put in the cooked garlic, chopped green onion, chopped cilantro and shredded chicken. Add 1 cup of broth to the bowl.


• Season your soup with lime, sugar, fish sauce and chopped chili or red pepper.