Vietnamese Chicken Noodle Soup Recipe

Name: Vietnamese Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 gallon low-sodium chicken stock; 3 bone-in, skin-on chicken breasts; 4 chicken wings; 5 scallions, cut in half; 4 cloves garlic; 2 cinnamon sticks; 2 whole star anise; 1 inch piece fresh ginger, peeled and cut into coins; 1/4 cup dry shiitake mushrooms, rehydrated in warm water for 30 minutes and thinly sliced; 3 tablespoons fish sauce; 3 packages ramen noodles (just the noodles); 1 cup fresh bean sprouts; 1 jalapeno, thinly sliced; Couple sprigs each fresh mint and Thai basil; Fish sauce; Hoisin sauce; Sriracha; Lime wedges

Servings: persons

1 gallon low-sodium chicken stock
3 bone-in, skin-on chicken breasts
4 chicken wings
5 scallions, cut in half
4 cloves garlic
2 cinnamon sticks
2 whole star anise
1 inch piece fresh ginger, peeled and cut into coins
1/4 cup dry shiitake mushrooms, rehydrated in warm water for 30 minutes and thinly sliced
3 tablespoons fish sauce
3 packages ramen noodles (just the noodles)
1 cup fresh bean sprouts
1 jalapeno, thinly sliced
Couple sprigs each fresh mint and Thai basil
Fish sauce
Hoisin sauce
Sriracha
Lime wedges

1
In a large Dutch oven or stock pot, bring to a simmer the chicken stock, chicken breasts, chicken wings, scallions, garlic, cinnamon sticks, star anise and ginger.
2
Simmer for about 20 minutes.
3
Once the chicken breasts are cooked, remove them, set aside and shred when cooled.
4
Continue to simmer all the other ingredients for 30 minutes.
5
Then strain the broth through a colander to remove the solids and spices.
6
Add the mushrooms, fish sauce and noodles to the strained stock.
7
Simmer until noodles are still al dente, 4 to 5 minutes.
8
Scoop some of the noodles into individual bowls.
9
Top with some of the shredded chicken.
10
Ladle lots of broth into each bowl.
11
Garnish with the bean sprouts, jalapenos and fresh mint, and serve with fish sauce, hoisin sauce, Sriracha and lime wedges.
12
Oh my.

1038

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 gallon low-sodium chicken stock, 3 bone-in, skin-on chicken breasts, 4 chicken wings, 5 scallions, cut in half, and more.

Yes, Vietnamese Chicken Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vietnamese Chicken Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions