When I think of comfort food, hot chicken noodle soup always comes to mind. It's warm and yummy and helps make you feel better when you're a little under the weather. This rice vermicelli bowl with roasted chicken is my Asian spin on the old chicken noodle classic. Long white rice vermicelli noodles are placed in a hot bowl of ginger-garlic broth and topped with roast chicken and stir fried veggies. Just a head's up - there are a few steps to this meal and you'll have a few dirty pots at the end, but I promise, it'll all be worth it! Some of the health benefits of this yummy spin on chicken noodle come from the garlic and ginger. The medicinal properties of garlic and ginger have been known for centuries. They were prescribed for ailments such as morning sickness, heart disease, colds, tick bites, arthritis, and a whole slew of other ailments but I won't bore you with a whole essay on it! Just know that we can all benefit from the antioxidants and immune system boosters of ginger and garlic! The next time you aren't feeling well I hope someone brings you a piping hot bowl of Rice Vermicelli in a Ginger Garlic Chicken Broth.
And it seems that the feedfeed agrees that this bowl of comfort food will help you feel better too! It has been featured on their Feel Better feed, check it out: https://thefeedfeed.com/lovegoodfoodblog/vermicelli-noodles-with-ginger-garlic-chicken-broth.
- 1 package of white rice vermicelli noodles
- 2 chicken breasts
- 2 tbsp vegetable oil
- 4 cups of homemade chicken broth or a 32 oz/900 mL carton of low-sodium chicken broth
- 2 tbsp fish sauce
- 1/2 inch of fresh ginger, sliced coin sized
- 2 garlic cloves, smashed with the side of a knife blade
- 1 tbsp kosher salt
- 1 tbsp white sugar
- 1/2 small red onion, chopped
- 1 red pepper, cut into strips
- 1 bunch spinach leaves (approximated 2 cups)
- 1 tbsp black sesame seeds
- soya sauce
1. Bring a large pot of salted water to boil for the vermicelli noodles
2. Meanwhile heat up 1/2 tbsp of vegetable oil in a frying pan
3. Chop up chicken breast and place in a frying pan and cook chicken until outside of chicken is browned and the chicken is cooked through - put aside
4. Put the broth in another pot and bring to a boil - I promise, you'll only have 2 elements on the go at any time!
5. Add fish sauce, 2 smashed garlic cloves, fresh ginger and sugar to the broth, add salt to taste and return to medium heat
6. Place vermicelli noodles in boiling water and cook for 2-5 minutes, or as per the package directions, stir to loosen strands, drain and put aside (the noodles will be ready when they're soft all the way through)
7. Heat up a wok on medium-high heat and add 1 tbsp of vegetable oil.
8. Add onion and peppers to wok and quickly flash-fry, once peppers and onions have softened a bit and have a bit of a sear, take off the heat and add the spinach and toss the spinach and vegetables until the spinach wilts (the spinach will "cook" in the residual heat of the pan and will wilt down substantially)
9. Now you're ready to put it all together!
- pour 1 cup of broth in each bowl
- place desired amount of vermicelli noodles in each bowl
- spoon veggies and chicken breast on top of noodles
- sprinkle black sesame seeds and you're ready to serve!
* have soya sauce available on the table for anyone who would like a splash!
makes 4 servings
Have a great day and Love Good Food! ❤️
Nutrition ratio: 49:29:22
With the sun shining brighter and the fresh scent of spring in the air, it's time to say good-bye to Old Man Winter and trade in our hearty soups for something a little lighter. Spring is the perfect time to enjoy a hot bowl of Lemon Chicken Rice soup and for me, there's nothing that screams sunshine more than the bright taste of lemon.
This recipe is inspired by a soup that a family run restaurant in our neighbourhood used to serve. We used to go with friends to the Park Tower regularly so we were crushed when they closed their doors forever. They served burgers and Greek homestyle food and their Lemon Chicken Rice soup was a crowd favourite. This recipe is a nod to Bill & Kathy, the owners, of the old Park Tower Restaurant.
- 8 cups of homemade chicken broth or two 32 oz/900 mL cartons of low-sodium chicken broth
- 1 cup uncooked rice
- 1/2 cup chopped cooked chicken (optional)
- 2 carrots chopped
- 4 celery sticks chopped
- 1/2 onion diced
- 1 or 2 lemons
- kosher salt
- 2 tsp dried basil
- 2 tsp dried parsley
1. Prepare your rice as per the package directions
2. Pour chicken broth into a large pot and turn the heat to high
3. Chop vegetables and add to chicken broth
4. Add salt and pepper (to taste), basil and parsley to the soup
5. When the soup begins to boil turn the heat down to medium and cook until the vegetables are tender but not mushy and then take off the heat
6. When the rice is cooked, add the rice and the chopped chicken to the soup
7. Squeeze the juice of one or two lemons into the soup and stir
* sometimes lemons aren't super juicy so you may need an extra lemon if one isn't giving your soup a lemony flavour
** you can use any rice of your choice for this soup. Basmati rice tends to keep its shape better in soup whereas long-grain white rice will start to curl and the starch comes out more. A bit of wild rice will give you a rustic touch!
Have a great day and Love Good Food! ❤️
Wife, mother and pilot, with a passion for good food.