Chicken rice noodle soup recipe. Chicken rice noodle soup

Step-by-step recipes for making rice noodle soup: options for vegetable, onion and chicken rice noodle soup

2018-07-06 Marina Danko

Grade
recipe

2354

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

4 gr.

2 gr.

Carbohydrates

9 gr.

65 kcal.

Option 1: Classic rice noodle soup recipe

If you don’t constantly use olive oil, you shouldn’t buy it specifically for one dish; take any highly refined sunflower oil. According to the recipe, the pepper is black, but you can add a little spiciness with a slice of chili.

Ingredients:

small onion;
three cloves of garlic;
fifteen grams of ginger;
celery stalk;
a couple of parsley roots;
large carrots;
300 grams of white chicken;
a handful of mixed chopped greens;
soy sauce - three spoons;
olive oil;
salt and fine pepper;
a handful of frozen peas;
one hundred grams of rice noodles.

Step-by-step recipe for rice noodle soup

Place a kettle of water on high heat. Wash and chop the meat selected for the soup finely, pour one and a half liters of water in a saucepan. Boil at a low simmer until tender.

Place the rice noodles in a bowl and completely fill with boiling water, stir lightly, cover with a lid and set aside for 10 minutes. During this time, the noodles must be stirred three to four times to prevent sticking, and then rinsed with hot water and sprinkled with soy sauce.

Peel the onion and garlic, remove the skin from the ginger, chop everything finely. After heating the oil in a frying pan, first lightly fry the garlic, then remove it. Add the onion and ginger to the oil and sauté over low heat until softened.

Carefully scrape off a thin layer of skin from the roots of parsley and carrots, cut into small cubes, and chop the celery a little larger. Place the vegetables in the frying pan with the onion sauté, stir and, without changing the heat, fry for another ten minutes. Then add soy concentrate and hot pepper.

There is no need to defrost the peas, put them in a colander and just rinse them, wash the greens too and chop them finely. Add the sautéed meat to the broth, adding the peas as well, and cook for another five minutes.

Season the soup with herbs, add salt to taste and simmer for a couple more minutes. Place noodles in plates, pour in green broth, divide and place pieces of meat into portions.

Option 2: Quick recipe for rice noodle soup with chicken breast

The dish is from the “fast” category, and therefore we put chicken fillet in the soup. If you like the recipe and decide to cook the soup more often, use chicken broth instead of water, and replace the fillet with other parts of the bird.

Ingredients:

small package of rice noodles;
a lush bunch of mixed greens;
a small slice of celery root;
one large carrot and one onion each;
vegetable oil;
water - one liter;
half a chicken fillet, weighing 350 grams;
two potatoes.

How to make rice noodle soup quickly

Place the washed and coarsely chopped fillet in cold water, when it boils, collect the foam and reduce the heat. Add a slice of celery, peel the onion, divide it in half and immediately lower half into the broth, cook for twenty minutes. Place the rice vermicelli in another pan of boiling water, adjust the heat to a moderate boil and cook for four minutes, then drain in a colander and rinse.

Dissolve the other half of the onion into small checkers, grate the carrots with fine shavings, cut off the peel from the potatoes, dissolve the tubers into one and a half centimeter cubes. Wash the greens and chop finely. After heating the frying pan, add oil to it and sauté the onions and carrots. Remove the celery and onion from the boiled broth; if it is boiled, you will have to strain the broth.

Return the broth to heat, drop the chicken in, and after boiling, add the potatoes. Cook for up to ten minutes, then put the frying there, wait no longer than three minutes, add the already boiled noodles. Once boiling, add greens to the soup and add salt.

Option 3: Onion soup with rice noodles

It has nothing in common with French onion soup; we have a completely different dish. Do not replace the type of starch, even if you change the proportions, and butter, if available, can be replaced with ghee.

Ingredients:

three bunches of onion greens;
red bell pepper;
three tablespoons of sweet butter;
two hundred grams of rice noodles;
one and a half liters of strong chicken broth;
two tablespoons of potato starch;
garlic clove;
large white onion;
half a glass of soy sauce.

How to cook

Remove the husks from the onion and garlic, finely chop the clove, and dissolve the onion into halves of rings. Wash the onion greens thoroughly and cut into thin rings. Heat the oil in a heavy-bottomed saucepan and first add the onions. Simmer for a couple of minutes, stirring, then add the garlic and green onions. Cook for another five minutes.

During this time, cut and remove the seeds from the bell pepper, spread it into thin strips and add to the rest of the sauté. Pour in the heated broth and cook until it boils for five minutes.

Combine starch with soy sauce and season the soup with this mixture. Separately, boil the rice noodles in boiling water for three minutes, pour the broth into a colander and rinse. Add the noodles to the vegetable broth and immediately turn off the heat. After letting it sit for five minutes, sprinkle the soup with hot pepper.

Option 4: Vegetable soup with rice noodles

If the previous soups could be classified as quite ordinary cuisine, then for the latest one you will have to work hard, if not with the preparation, then with the selection of ingredients. In their composition, if you want to get a dish in the style of oriental cuisine, you can’t replace anything at all, with the exception of broth, which can easily be cooked on chicken wings.

Ingredients:

seven hundred milliliters of vegetable broth;
half a small onion;
a spoonful of chopped green onions;
a handful of soy sprouts;
small hot pepper;
two tablespoons of soy concentrate;
ten milliliters of rice vinegar;
garlic clove;
seventy grams of rice noodles;
two hundred grams of white chicken;
100 grams of cabbage;
a spoonful of chopped cilantro (leaves only).

Step by step recipe

Cut the peeled onion into large half rings, remove the husk from the garlic, crush the clove or chop it coarsely. Cut the hot pepper lengthwise and remove the seeds, divide the cabbage slice into two parts, slice half thinly, and arrange the rest into large pieces.

Place the onion into the boiling broth, followed by the garlic, half a hot pepper and large pieces of cabbage, and simmer over high heat for up to ten minutes. Pour the rice vinegar into the pan and immediately pour and strain through a sieve.

Let the broth warm up. Dissolve the chicken into thin strips, place in boiling broth, cook at moderate heat for three minutes and set aside from the stove, pour in soy concentrate and stir.

Separately, pour boiling water over the noodles for six minutes, chop the other half of the hot pepper, green onions, cilantro and soy sprouts very finely. Drain the noodles, rinse with hot water, place in a saucepan and add broth. Add small cabbage, chicken, chopped soybeans, pepper and onion.

1 To quickly cook soup with rice noodles and meat, first of all, pour water into the kettle and put it on the stove, turn on the heat and do the rest of the steps. You can use any meat for the soup; I used chicken fillet, since chicken fillet cooks very quickly. Rinse the meat under running water and cut into small pieces. Place the meat in a saucepan and pour boiling water, about 1-1.5 liters. Cook over low heat until done.
2 Place the rice noodles in a bowl and pour boiling water over them, the noodles should be completely covered with water, stir, cover the dish with a lid and set aside for 8-10 minutes. Stir occasionally to prevent the rice noodles from sticking together.
3 Peel the garlic, ginger, onion and chop finely.
4 Heat olive oil in a frying pan, first fry the garlic, then remove it and discard it, add ginger and onion, fry until soft texture.
5 Peel, rinse and chop carrots, parsley root, celery. Cut as you like.
6 Place the vegetables in a frying pan with the onions and fry over low heat for about 10 minutes, at the end add soy sauce and hot chili pepper.
7 Once the vegetables are stewed in a frying pan, prepare the greens, rinse them, shake off the water and chop finely. Take the green peas out of the freezer.
8 Transfer the prepared vegetables from the frying pan to a saucepan, add green peas, bring to a boil, and simmer for 5 minutes.
9 Don’t forget about the rice noodles, after 10 minutes they need to be thrown into a sieve and rinsed with hot water. Place in a bowl, drizzle with soy sauce and olive oil, keep noodles warm.
10 Place the greens in a saucepan, taste the soup and adjust to your liking. Bring to a boil, simmer for about 2 minutes. Turn off the heat and that’s it, the meat soup is ready.
11 Place rice noodles on plates, pour in meat soup and you can invite your family to the table. Tasty, fast and healthy.

You can make any soup based on chicken broth.

Today we will prepare two combined soups. The first is rice soup and the second is vermicelli soup.

Prefabricated soups are very convenient because their ingredients can be stored in the refrigerator and assembled to your liking at any time.

Ingredients:

- chicken thighs (drumsticks) – about six hundred grams;

- one large carrot;

- one medium onion;

- black peppercorns - eight pieces;

- salt;

- greens - one bunch;

- rice – about one hundred grams;

- vermicelli – about one hundred grams.

Recipe for making chicken soup with rice and noodle soup:

Place the washed chicken thighs in a saucepan. Pour in water and set to cook.

After boiling, remove the foam. Add salt and a well-washed, unpeeled onion. Thus, the broth will acquire a beautiful golden color due to the onion peel dye.

Cook for about ten minutes after boiling.

Cut the peeled carrots into half rings or cubes.

It is better to crush the peppercorns, so they will impart more flavor to the soup.

Add carrots and peppers to the pan.

Continue cooking until done for about another fifteen minutes.

Pour thoroughly washed rice with plenty of water. Set to cook over high heat. Don't forget to stir.

When it boils, reduce the heat. Cook stirring for five minutes. Then drain the water (there will be some left in the pan).

Close the lid. We simmer for fifteen minutes. Remove from heat (do not remove the lid for another ten minutes).

Separately, boil the vermicelli in a saucepan.

Chop the greens.

Place rice and pasta on separate plates. Add greens to each to taste.

Pour in the broth with carrots.

Add a piece of chicken to each plate.

The soup is ready. Store the remaining ingredients in the refrigerator.

Bon appetit.

Step 1: Prepare the chicken and chicken broth.

We take our half of the chicken carcass and, after washing it under running water, place it in a pan. After adding water (about 1.5 liters) to the pan, put it on the fire and bring to a boil. After our broth boils, carefully remove the foam with a slotted spoon. Reduce heat to medium and bring until fully cooked.

Step 2: Add spices.

About 10-15 minutes before our broth is ready, add ginger root to the pan. So we just throw in a piece of the root.

Step 3: Prepare the peppers and onions.

Carefully and carefully cut the chili pepper lengthwise with a knife, remove the seeds from the inside and cut into thin strips. After peeling it, cut the red onion into half rings, and the leek into circles.

Step 4: Prepare the noodles.

Take a second clean and empty pan, place the noodles in it, fill it with water and boil. Once cooked, place in a colander and rinse with cold water.

Step 5: Cut the meat and mix the ingredients.

By this time, our chicken is already cooked, so we take it out and use a knife to cut the meat into small pieces. Add chopped leeks, chili peppers, red onions and chicken into the broth. Let it sit on low heat for 10 minutes.

Step 6: Prepare the coconut flakes.

Pour coconut into a shallow frying pan and, again over low heat, lightly brown it.

Step 7: Serve to the table.

Place the finished noodles on plates, pour in the broth, sprinkle coconut flakes on top and lightly season with soy sauce. All is ready. Serve to the table. Bon appetit!

Coconut flakes should only be white. The other one is no good.

Chicken should be fresh and not frozen

Be sure to rinse the noodles with cold water after draining them in a colander. Rinse 2-3 times, otherwise it will stick together.

An amazing first course of Asian cuisine - Vietnamese pho soup. Like many local soups, it is prepared with rice noodles. A distinctive feature of such first courses is that most of the ingredients are added to the plate directly when serving and serving, rather than being cooked all together.

Pho soup is not prepared according to an exact recipe and is often cooked according to one’s mood. There are different options, which are very similar to each other, but are served with different additives. A soup in which beef is added when served is usually called pho bo (phở bò). If pieces of fish, fish sticks or balls are added to the soup, it is called pho ca (phở cá). The most interesting Vietnamese soup, which is easy to repeat here, is with chicken, pho ga soup (phở gà).

Vietnamese chicken soup is a fairly simple first course, despite the somewhat exotic ingredients. No one can say for sure about the origin of the soup itself and its name. Apparently, the Vietnamese pho soup recipe is a rather complex combination of various first courses, including French cuisine, something from Chinese noodle soups, etc.

According to CNN (World's 50 most delicious foods), pho soup is among the top most delicious dishes in the world. Most often, chicken pho ga soup is prepared with beef broth or vegetable broth. When serving, add white rice noodles, thin slices of chicken, which is cut with bones, greens, fried or raw white onions, and lime. Special additives include sprouts, usually soybeans, beans or wheat, lemongrass, mint and hot pepper.

Pho ga soup is served hot. It's a unique combination of flavors in one dish. Around the world, pho soup recipes are interpreted and changed widely. However, this does not make the dish less tasty, but rather more special.

If you live in Hanoi, they will prepare you an authentic and “proper” Vietnamese pho soup. Far from your historical homeland, it is not always possible to find all the necessary components, and the quality of those available may vary significantly. We decided to make chicken pho soup using commercially available ingredients and were surprised that we could buy everything, or almost everything.

Pho soup. Step by step recipe

Ingredients (3 servings)

Chicken 1 piece
Rice noodles 100 gr
Lime 2 pcs
White or young onion 1 PC
Mint 2-3 sprigs
Cilantro 0.5 bunch
Mung bean sprouts (soy, wheat, peas, radishes) 50 gr
Chili pepper 1 pc.
Ginger 1 piece
Cucumber 1 piece
Green onions 2-3 pcs
Lemongrass (lemon grass) 1 PC
Garlic 2-3 cloves
Carrots, onions, soup roots for the broth
Soy sauce 1 tbsp. l.
Star anise 1 piece

At first glance, it may seem that the ingredients are simply fantastic and inaccessible. No need to despair, everything is on sale. Prepare yourself a delicious first course, it's worth it.

Chicken broth for soup

Since we decided to make chicken soup, we cooked chicken broth as a base. For this we bought a small chicken, just enough for a few bowls of soup. Place a whole chicken in a large saucepan, add half a peeled onion, a carrot, and, if you have it, a piece of celery root and parsnips. Pour 2 liters of cold water and put on fire.
Boil chicken with carrots, onions and roots
When the water boils, a little foam will begin to form. Remove the foam using a spoon. Cook the broth for about 1 hour at a low simmer. The broth should not boil, otherwise it will turn out very cloudy. At the end of cooking, remove the chicken from the broth and cover with an inverted bowl. Let the chicken cool. All vegetables from the broth can be discarded; they are not added to pho ga soup.

Preparing vegetables for pho soup

To add to the soup when serving, we selected a beautiful green lime, the juice of which is added to the broth, and wedges are served with the soup during lunch. Half a large young onion, which has not yet become sharp and caustic. Sprigs of mint and cilantro, green onions, hot pepper and young green cucumber.
Vegetables and herbs for preparing and serving soup
A very interesting and unexpected addition that is added to Vietnamese soup is mung bean sprouts. Under this slightly menacing and beautiful name lies mung bean. Mung bean sprouts are a common ingredient in Asian dishes. Mung bean sprouts to the desired state in just a day. As a last resort, in good supermarkets you can buy ready-made legume sprouts - for example, peas. Quite suitable for adding to soup.
Pea and soy sprouts for soup
Prepare a plate on which all the vegetables intended for serving Vietnamese chicken soup will be placed. Peel the cucumber and cut into strips along the fruit. Cut half a white onion into very thin strips. If the onion has become spicy and “fragrant”, you can pour it with ice water for 10 minutes, then squeeze it out lightly. Finely chop the green onion. Simply tear the cilantro with your fingers, quite roughly. Place all the vegetables in piles on a plate.
Slicing vegetables and herbs for serving soup
Prepare another plate for vegetables and herbs, which are served separately with the soup during lunch. Remove the mint leaves from the sprigs and place on a plate. If the mint leaves are large, you can tear them in half. Place lime wedges and hot pepper cut into rings there. All vegetables for serving and serving the soup should be prepared while the broth is cooking.
Vegetables and herbs for serving soup

Preparing noodles for soup

Rice noodles are an affordable ingredient that is sold everywhere. In Asia, they prefer freshly prepared noodles when cooking. It’s easier to buy a package of noodles from us, which is enough to make soups 3-4 times. It is better to buy thick and firm rice noodles that are white and slightly translucent.
Rice noodles
We decided to add ginger, a little garlic and lemongrass to the broth in which the rice noodles would be cooked. Cymbopogon or lemongrass (lemongrass, citronella) is a cereal plant often used in Asian cuisine. The pleasant lemon taste and smell is provided by essential oils. To get maximum flavor, the stem must be cut lengthwise into thin strips. In principle, you can use dried lemon grass. Peel the ginger and cut into strips. Peel a few cloves of garlic and chop coarsely.
Add ginger, garlic, lemongrass to the broth
Add ginger, lemongrass and garlic to broth. Add a star anise there. Pour 1-2 tbsp into the boiling broth. l. soy sauce - it is salty enough, and there is no need to add additional salt to the soup. Squeeze the juice of half a lime into the broth - the broth should have a noticeable sourness. Cook the broth for 10 minutes. Then the ginger, star anise, and garlic should be thrown away. The lemongrass can be left for garnishing and serving.
Add star anise, soy sauce and lime juice to the broth
Strain the broth and bring to a boil. Throw rice noodles into the broth and cook until tender. Typically, the time for boiling noodles until cooked is indicated on the package and is 5-6 minutes.
Boil rice noodles in broth

Serving pho ga soup

I read somewhere that in Vietnam they use specially designed plates with several compartments to serve soup. Here everything is a little simpler, and to serve soup to the table we need large and deep plates. Place rice noodles on the bottom of the plate. This is best done with a spaghetti spoon with serrated edges.
Place cooked rice noodles on a plate
Cut the chicken lengthwise into four parts and chop into cubes along with the bones. Place chicken pieces on top of the noodles, placing them along the side of the bowl so that the middle remains free.