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.