Recipe courtesy of Michele Urvater

Chicken and Rice Noodles in Broth

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  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 4 servings
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1 tablespoon rice vinegar

1/ 2 teaspoon minced fresh ginger

1/2 teaspoon salt

1 teaspoon Asian sesame oil

1 pound boneless skinless chicken breasts, cut into thin julienne

8 ounces rice noodles

4 cups chicken broth

1 whole garlic clove, crushed

1 teaspoon sesame oil

8 ounces Spinach or bok choy leaves, washed and chopped

Salt and pepper


  1. In a bowl combine the tablespoon rice vinegar, minced fresh ginger, 1/2 teaspoon salt and teaspoon sesame oil. Marinate the chicken in this mixture for 30 minutes. During this time soak rice noodles in warm water to cover for 10 minutes; drain and set in colander.
  2. When you are ready to eat combine broth, garlic clove, remaining tablespoon rice vinegar and sesame oil and bring to a boil. Add soaked rice noodles and cook for 5 minutes. Remove garlic clove. Add the marinated chicken to the broth and simmer for 1 to 2 minutes or until just cooked through. Add the spinach and remove from heat when spinach is wilted. Season to taste with salt and pepper. Ladle out soup.

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