We’ve slowly but surely been expanding our repertoire of soups for kids this year and I’m so excited to have this noodle soup in the mix. Made quickly by simmering the ingredients in flavorful broth, this is an easy weeknight meal—a satisfying dinner to make any day of the week. I love this recipe because there’s minimal chopping, and it’s incredibly versatile. You can change the type of noodles according to what you find at the store and alter the protein and veggies as you like. You can use chicken broth or my homemade Vegetable Broth. And the toppings? So many yummy options! (You may also like my easy soup recipes for Pastina Soup, Orzo Soup, White Turkey Chili, and Chicken and Stars Soup.)
Ingredients You Need
Below is a look at the ingredients you need to pick up from the store to make this rice noodle soup so you know what to look for. See the notes for additional information on each and ingredient substitutions. Sign up for our email updates to get tips and ideas sent to your inbox.
Reduced-sodium chicken broth (or vegetable broth): This provides the base of the soup, so you’ll want to choose a flavorful one. Better Than Boullion can be used, too. Garlic: We grate garlic into the broth to add flavor. I do this quickly on a fine microplane to avoid the need to dirty a cutting board. You could also use jarred minced garlic if you prefer. Ginger: I keep my fresh ginger in a bag in the freezer so it’s always ready to use and I never have to worry about it going bad. Then I grate it, frozen with the peel and all, right into the broth to add a lot of flavor. We use a lot of ginger here because it tastes great in the mix. Chicken breast: I poach chicken in the broth, but you could use shrimp or tofu if you want. Vegetables: Such as shredded carrot, snow peas, broccoli, or thinly sliced bok choy. Use one vegetable or use a mixture according to the preferences of your family. Reduced-sodium soy sauce: This adds flavor to the soup and saltiness. You can also use tamari if you need to make the soup gluten-free. Fresh lime juice: A big squeeze of fresh lime juice adds more flavor to the broth. (Only have jarred or bottled juice? Totally fine!) Thin rice noodles: This type of noodle (my preference for noodle soups like this), may be called “thin rice noodles” or “vermacelli rice noodles.” You could also use angel hair pasta or ramen if you prefer. Additional lime, fresh cilantro, chopped peanuts, hot sauce: For topping as you like.
Step-by-Step Instructions
Here’s a look at how to make this easy weeknight dinner recipe so you know what to expect from the process. Scroll down to the end of this post for the full information on times and amounts in this rice noodle soup.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in 30-second increments, stirring in between to avoid overcooking the ingredients. If you want to make it ahead, you can keep the noodles separate and add them when you go to serve the soup. Toss the noodles in a little toasted sesame oil or neutral oil to prevent them from sticking together as they sit.
Best Tips for Success
Use frozen ginger if desired. It is often sold in little cubes in the freezer aisle, and you can add 1-2 right into the broth. Use jarred minced ginger if you prefer. Swap in shrimp, diced tofu, or beef in place of the chicken if you prefer. Poach the chicken, then move it to a separate bowl and add it back in right before serving to ensure it doesn’t overcook. Taste the broth and season with salt or additional soy sauce as needed. Cut up the noodles for younger toddlers. Drain off most of the liquid to make it easy, too. Add flavor to your adult serving with the desired toppings. I love to put this Kids Scissor Set out for my kids to cut their own noodles.
I’d love to hear your feedback on this post, so please rate and comment below! This set from Kuhn Rikon is durable, kid-safe, and easy to use.
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This post was first published February 2023.
