This grilled chicken noodle soup is a delicious and flavorful dish that combines the best of both worlds – savory grilled chicken and comforting, warming noodle soup. In this blog, you’ll learn how to make this dish, using fresh and healthy ingredients that are easy to find at your local grocery store. While this is not a pho soup it mimics your traditional ramen noodle soup that is easy, delicious and comforting.
What you need to make this grilled chicken noodle soup + substitutions:
- Chicken breasts- For this recipe, we used chicken breasts because honestly it is all we had on hand. The chicken breasts were sliced in half so they could cook more evenly and faster on the grill. Chicken thighs would add great flavor since they are higher in fat and more nutrient dense. We use Butcher Box meat and love it. You can’t beat the quality.
- Mushrooms- Sliced mushrooms simmered in the broth add a traditional and unique flavor to this noodle soup. We used white button mushrooms but bellas, shitake or anything else you find would work. We typically only ever see white button and bellas at Trader Joes.
- Carrots- Julienned carrots are a perfect addition to this broth.
- Fresh ginger- The ginger isn’t required, and we actually left it out from our recipe. However, the ginger would add great flavor to the broth. Peel and chop the ginger and let it cook in the broth while warming.
- Pad Thai rice noodles- We love Asian noodles in this recipe. You can use any noodles you have on hand! We usually go for organic white or brown rice pad Thai noodles.
- Green onion- The green onion adds a complexity of flavor when added as a topping to this soup. Sliced white or yellows cooked in the broth would be nice as well or raw on top of your soup if you prefer.
- Chicken stock- We used our homemade chicken stock, but feel free to substitute with chicken broth or vegetable broth. Beef broth would be nice if you used sliced grilled steak instead of chicken.
- Hoisin Sauce- This sauce adds a nice flavor and sweetness to the soup when added to the finished bowl. I highly recommend!
- Sriracha- The spicy sauce is a perfect compliment to the finished soup with the hoisin sauce. I made a bowl for lunch the next day and substituted this Zhong sauce instead of sriracha and oh my was it good! I highly recommend Fly By Jing. There products are clean and simple compared to many others.
- Sea salt- Our favorite sea salt is this one, and we buy it in bulk. You can use the code daddioskitchen for 15% off.
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Alright friends, let’s get to making this recipe! Enjoy!
Grilled Chicken Noodle Soup
This grilled chicken noodle soup is a delicious and flavorful dish that combines the best of both worlds – savory grilled chicken and comforting, warming noodle soup. In this blog, you'll learn how to make this dish, using fresh and healthy ingredients that are easy to find at your local grocery store. While this is not a pho soup it mimics your traditional ramen noodle soup that is easy, delicious and comforting.
Servings: 5
Ingredients
For the Chicken:
- 1 lb chicken breasts (sliced thin to cook more evenly and faster)
- ½ cup soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- ½ tsp black pepper
For the Soup:
- 64 oz chicken stock (or chicken bone broth)
- 8 oz white button mushrooms
- 3 large carrots julienned
- ½ white onion sliced very thin (optional)
- 8 oz Pad Thai rice noodles
- 1 tsp sea salt
- 1 tsp fresh ginger (optional)
For Topping:
- green onions chopped
- cilantro chopped
- hoisin sauce
- sriracha
Instructions
- Begin by marinating the chicken breasts. Let marinade in the fridge for 30 minutes- 1 hour.
- Once it's ready, grill your chicken breasts. We used a grill pan over the stove top on high heat. If using an outdoor grill, bring the temperature to 450F degrees. Cook for 5-6 minutes on each side whether using stovetop inside or grill outside. Inside cook temperature should be 165℉. Only flip once. Let rest after cooking.
- Bring the chicken stock to a boil. If using chicken stock or broth with low sodium be sure to add sea salt for flavor. (Fresh ginger or garlic would be good addition to the broth)
- Once stock has a rolling boil add the carrots and mushrooms. Reduce heat and let cook down for several minutes.
- Cook your rice noodles in boiling water. Follow directions on the box for exact cook time.
- Once completed assemble your bowl. Start by adding the rice noodles first followed by the broth. Then add your sliced chicken and top with fresh green onions and cilantro.
- Be sure to add some salt if needing extra flavor and don't forget to add a dollop of hoisin sauce and either sriracha or fly by jing zhong sauce. Enjoy!
Notes
For Storing: Store leftovers in an airtight container in the fridge for 3-4 days. Store the noodles separately so they don’t soak up all the broth.
