Skip to main content
Epicurious
Cookbooks

Rich Chicken Noodle Soup with Ginger

Buy rice “Vermicelli,” the thinnest rice noodles sold. Substitute angel hair pasta (you’ll have to boil it separately) if you like.

Recipe information

  • Yield

    makes 4 servings

Ingredients

Scant 1/2 pound fine rice noodles
6 cups chicken stock
1 small dried chile
1 tablespoon finely minced peeled fresh ginger
1 bunch of scallions
1/2 pound skinless, boneless chicken breast, cut into 1/2-inch cubes
1/4 pound fresh shiitake mushrooms, stems removed, caps sliced
2 tablespoons nam pla (fish sauce) or soy sauce, or to taste
Salt if necessary
1/4 cup roughly chopped fresh cilantro

Preparation

  1. Step 1

    Soak the rice noodles in very hot water to cover. Meanwhile, put the stock in a saucepan with the chile and ginger over medium heat. Trim the scallions; chop the white part and add it to the simmering stock. Chop the green part and set aside.

    Step 2

    After about 8 minutes of simmering, remove the chile. Drain the noodles and add them, along with the chicken breast and mushrooms. Stir and adjust the heat so the mixture continues to simmer. When the chicken is cooked through, about 10 minutes, add the nam pla; taste and adjust the seasoning—add more nam pla or soy sauce or some salt if necessary, along with the cilantro and reserved scallions, then serve.

From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books. Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsSoupSoup/StewChicken BreastChickenPoultryGingerHerbs & SpicesStarterMainDinnerNut FreeDairy FreeGluten FreeEasySimmerCookbooks
Read More
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
One-Pot Chicken Thighs With Cilantro Rice and Beans
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
29 Ricotta Recipes for Dinner, Dessert, and More
Put that half-full tub to use with recipes that go beyond the Italian American classics.
31 Cashew Recipes That Go Beyond the Snack Bowl
Like Sri Lankan cashew curry and vegan stuffed shells.
Fudgy Chocolate Bundt Cake
Glossy, intensely chocolaty, and spiked with coffee and sour cream, this Bundt is the ultimate all-purpose dessert.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.