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Chicken and rice vermicelli soup recipe

Chicken and rice vermicelli soup recipe

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  • Meat and poultry
  • Poultry
  • Chicken
  • Popular chicken
  • Easy chicken
  • Quick chicken

This is a delicious chicken soup. Serve with crusty fresh bread.

50 people made this

IngredientsServes: 8

  • 1.35kg chicken leg quarters
  • 2.75 litres low salt chicken stock
  • 1 tablespoon Hawaiian sea salt
  • 1 (1.25cm) piece fresh root ginger, sliced
  • 1 large red onion, cubed
  • 225g rice vermicelli
  • 1 bunch spring onions, thinly sliced
  • 1 small head pak choi, chopped

MethodPrep:20min ›Cook:40min ›Ready in:1hr

  1. Place chicken, chicken stock, salt and ginger into a large pot. Bring to the boil over high heat, then reduce heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Remove chicken and strain stock into a new pot. Discard the solids.
  2. Fill a bowl with hot tap water. Add the rice vermicelli and let sit for 30 minutes to soften.
  3. Stir onion into the stock and bring to the boil, then reduce heat to medium-low. Meanwhile, remove the skin and bones from the chicken and discard. Roughly chop the meat and set aside. Add the vermicelli, chicken meat, spring onions and pak choi; simmer until vermicelli is tender.
  4. After the vermicelli has sat for 30 minutes, stir in the chicken meat, spring onions and pak choi. Reheat and serve.


Hawaiian sea salt can be purchased online. Alternatively, you can use ordinary sea salt.

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Reviews & ratingsAverage global rating:(63)

Reviews in English (45)

by OkinawanPrincess

Growing up as a child chicken long rice was and still is a favorite of mine. Now I make it often as it is simple and so delicious. This is a good chicken long rice recipe. Nowadays, I just pick up a rotisserie chicken (i.e costco) and shred the meat (thigh, drumstick, some breast) and keep the juices from the rotisserie. I usually add a pinch of hawaiian rock salt to the chicken meat (shredded) with all of its juice and 4 cans of chicken broth in a large pot. I turn the heat up on high to boil. I add some fresh ground black pepper. I use (thumb size) fresh grated ginger, 2 or 3 garlic cloves, no maui onions, and a sprinkle of green onions for garnish. I omitted the baby bok choy. One package of saifun noodles (bean thread) noodles is a must. There are about 4 bundles inside each package, enough for a large pot. Don't buy the vermicelli noodles, it is too thin. Once the broth is boiling, I add the noodles to the pot, I cover the pot and I let it get soft and expand, about 25 to 30 minutes give or take. Once the noodles are tender I use a kitchen scissors to cut up the noodles. I turn off the stove and let the noodles sit. Since the noodles will usually soak up a lot of the chicken broth I add a another can of low sodium chicken broth to the soup. I then taste and adjust seasonings (salt and black pepper). I normally eat this alone or with POI and/or rice. A very comforting and flavorful chicken soup - especially when you are feeling under the weather on those cold days!-23 Jul 2011

by dabergmans

Thanks for this idea! We recently went vegetarian and I was looking for something to make with bok choy and rice vermicelli. I ended up simmering the bok choy in some water with fresh ginger and garlic in it. I added three diced green onions, some chopped cilantro, and then mixed in a peanut sauce (peanut butter, soy sauce, chili garlic sauce, and hoisin). I threw in some textured vegetable protein (TVP) to thicken it up and served it over warmed (cooked) rice vermicelli. It was a hit. I know this is nothing like your recipe really, but thought I'd add the comment so someone else might get creative too!-13 Sep 2008

by wildmorel

Growing up in Hawaii, chicken long rice was a childhood favorite. This recipe is simple to make and delicious - the ginger perfectly flavors the chicken broth, and the bok choy offers some nice and slightly chewy contrast to the dish. The only modification I made was cutting back on the chicken stock by 1/3 - I eat it more as a side dish served on a plate than as a soup. This is the perfect accompaniment to a Hawaiian dinner of kalua pig and macaroni-potato salad.-08 Jul 2010

Simple and Easy Vermicelli Soup Recipe

Vermicelli soup is an inexpensive food for dinner. The main ingredients are noodles or vermicelli, vegetables, and chicken broth. This soup we make today, both adults and children all love. Are you ready for a chicken vermicelli soup recipe?

In autumn and winter seasons nothing can be replaced by homemade soup. Vermicelli soup is an immunity-booster just in time for cold and flu season. In addition to several advantages cause reducing the cold period, this delicious soup has a wonderful taste can be served as the main course or appetizer.

The soup is one of the favorite foods among the children and elderlies. Therefore, you can use this appropriate food for all of your meals. Serving soup in a perfect dish is appetizing. A combination of colors in the vermicelli soup makes everyone enjoy it. I recommend that use different types of colored vegetables in your soup and benefit their nature and enjoy its beautiful appearance as well.

Fragrant Lebanese Chicken Soup Recipe

I know this is a food blog and that I’m a food person and that we all agree on how much we love to cook and eat. But I’ve got to admit: I haven’t been feeling great lately, and it has to do with food. Can’t eat much, don’t feel like eating much, and when I do I wish I hadn’t.

A telltale sign that I’m not 100% has taken place time and again when I’ve been downstate visiting and have ventured over to Woody’s for a bite to eat. I usually have to have kibbeh in some form, and if it’s Tuesday or Thursday, I have to have it raw. Lately though, no. I don’t want the kibbeh and I don’t want the hummus. I just want a soft, gentle bowl of Lebanese chicken soup. I’ll buy a big container of my soup because I know that come tonight, and then again tomorrow, that’s probably all I’m going to want to eat.

I’m afraid of sounding like I’m elderly before my time by complaining of my ailments, so let’s just say I’ve had a few doctor’s appointments and there’s nothing wrong that’s going to take me out of it any time soon, thanks God. I just have to listen to my own self when it says to eat soft, and take heed.

Chicken soup has never excited me much, but now that I’m eating more than my share of it, I’ve taken a renewed interest. My addiction to Woody’s chicken soup got me thinking about making my own when Woody’s is nowhere to be found up north here, and wondering what exactly goes into their special broth.

I went right up to Chuck at Woody’s and said I know I taste our favorite flavor maker in there…I know I taste cinnamon. You got it, he said, good job. The “good job” told me I was going to have to guess, and figure it out for myself. But what else? He didn’t say much. I’ve scoured my cookbooks and had other talks with other Lebanese cooks, and discovered that he didn’t say much because the soup is always pretty simple, and differs slightly depending on whose making it.

The best chicken soups are for me purist in their make-up: I love a flavorful broth some clean, lovely pieces of chicken a few good noodles. That’s it. No carrots or celery or anything else, though I like their flavor imparted from mirepoix. If I could get the owner of Jesperson’s in Petoskey to reveal his chicken soup recipe, I’d be making that one with a cinnamon stick and a handful of parsley for Lebanese flavor. Of course I did ask once how he does it, and I got an awkward hesitation that I talked over to alleviate.

Lebanese chicken soup is fragrant with cinnamon, hefted up with little pieces of vermicelli, and finished with the super-fresh flavor of flat-leaf parsley. It’s the kind of soup that’s going to be your go-to all winter long—for warming, and healing, power.

Lebanese Chicken Soup with Vermicelli

The beauty of this soup is in its simplicity. The flavor of the chicken shines through and is complemented with fragrant cinnamon. You can use orzo instead of the vermicelli, but don’t skip out on the fresh parsley before serving, as it contributes such a lovely layer of fresh taste and color.

One 3-4 pound chicken, cut into parts, or bone-in breasts
1 large onion, peeled and quartered
1 large carrot, peeled and chopped in 2” pieces
1 celery stalk, chopped in 2” pieces
2 cinnamon sticks
6 whole white peppercorns
1 tablespoon whole allspice berries
2 bay leaves
1 cup vermicelli noodles broken into 1” lengths
Salt and pepper
Fresh flat-leaf parsley, coarsely chopped

In a large stock or soup pot, place the chicken, onion, carrot, celery, cinnamon sticks, peppercorns, and bay leaves. Cover with cold water by 2 inches (about 9 cups). Bring just to a boil over high heat, but not a rolling boil (that will cloud the broth), then reduce heat to low (just hot enough to make slow, lazy bubbles). Skim the surface of the broth frequently with a spoon or skimming sieve frequently to remove all foam.

Simmer the broth, uncovered, for about two hours. Remove the chicken and set aside until it is cool enough to handle. Pour the broth through a fine mesh sieve and/or cheesecloth into a bowl. Refrigerate the broth until the fat has solidified, a few hours or overnight.

Remove the chicken from the bones and shred into 1- to 2-inch pieces. Skim the fat from the surface of the broth and heat to boiling in a saucepan. Add the chicken and vermicelli and cook until the pasta is tender, about 8 minutes. Season to taste with salt and pepper (it will take plenty, since the broth is made without any salt). Serve in warmed bowls topped with the parsley. Makes 6-8 servings.

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How to Cook with Rice Noodles

If you’ve never cooked with rice noodles, let’s take a quick pause. There is nothing hard about cooking them, in the same way that there is nothing hard about cooking any kind of noodles or pasta. The difference is with rice noodles, you are usually giving them a soak in very hot water, versus adding them to a pot of boiling water.

And, as with regular noodles, the main goal is not to overcook them, as you want taut noodles with spring and bounce and elasticity versus overcooked and soggy or mushy noodles. That’s all you have to do to get great rice noodles—keep an eye on them.

There are different widths and thicknesses of rice noodles available. I used vermicelli noodles for this soup. Rice vermicelli are thin noodles (think angel hair or wheat vermicelli noodles) with a delicate texture and mild flavor that can be used for stir fries, noodle soups, and chilled noodle salads.

Fish sauce is an ingredient you will want to get to know if Thai food is going to be a regular part of your rotation. It’s an anchovy extract that is commonly used in Southeast Asia as a cooking sauce to add a salty, savory taste to dishes. It adds that aromatic something to this soup that’s hard to put a finger on, but definitely characteristic of what makes Thai cooking so unforgettable.

With its intense flavor (and even more intense smell – don’t get scared, its bark is worse than its bite, promise), just a dash or two is used to add depth and brightness to all kind of seafood or meat dishes.

If you like Thai food, and you like chicken noodle soup, then you are going to really love this.

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Chicken & Vegetable Rice Noodle Soup

Heat the canola oil in a large saucepan set over medium-high heat. Add the ginger and garlic, and cook for 1 minute, stirring. Add the chicken and cook, stirring frequently, until just cooked through, 4 to 5 minutes.

Stir in the chicken broth, soy sauce and chili garlic sauce. Bring to a boil, then stir in the rice noodles. Cook until the rice noodles are almost tender, 3 to 4 minutes.

Add the broccoli florets. Cook until the florets are tender, 1 to 2 minutes.

Stir in the green onions. Serve.

When it comes to quick meals around our house, rice noodles are involved at least a quarter of the time. In fact, just last night I was staring at the chicken and vegetables in our fridge, and wondering what the heck I was going to make with them. Not in the mood for grilled chicken or even a one-pot pasta dish (one of our other go-to meals), I dug into the pantry and pulled out a package of rice noodles. Soup it was!

If you&rsquove never used rice noodles, don&rsquot be intimidated. They are just as easy to use as regular pasta, but the cooking time is cut in half, which makes them ideal when you&rsquore in a hurry. Most supermarkets carry rice noodles, typically in the international aisle, and they are often offered as regular or brown rice noodles. In this soup, I used the slightly thicker version, sometimes labeled as Pad Thai noodles. The thin ones (vermicelli) would work too, but be sure to cut the cooking time to about 2 minutes.

The beauty of this soup is that you could add almost any vegetable that could be found in a stir-fry: broccoli, carrots, mushrooms, celery, edamame, bell peppers, and so on. For that matter, you could substitute thin slices of steak or pork for the chicken. It&rsquos a mix-and-match kind of meal, which is a lifesaver, when heading to the grocery store (again!) for the perfect ingredients sounds as fun as bonding with a family of mosquitos.

Making soup typically follows a pretty predictable formula, and this one is no exception. In this case, sauté the ginger and garlic, then cook the chicken. Once the chicken is just cooked through, stir in the chicken broth, which is flavored with a bit of soy sauce and chili garlic sauce, also found in the international aisle at the supermarket.

All that&rsquos left to do is to cook the noodles, and then the broccoli, in the broth. The broccoli only takes 1 to 2 minutes to cook in the boiling liquid, which is just enough time for it to become tender without turning to mush.

Be sure to taste the soup and season to suit your taste buds. If you like things a little spicier, mix in additional chili garlic sauce. Not salty enough for you? Add a dash more soy sauce.

How to Make Soto Ayam

Step 1. Make Your Own Homemade Chicken Broth

  • Pull the giblets out of your chicken and cut the meat into 4-6 pieces. Handle chicken safely to avoid food poisoning, you can read more here.
  • In a large stock-pot, add chicken pieces and 8 cups of water. Bring it to a boil for 3 minutes over high heat. Carefully remove the chicken pieces from the pot and discard all liquid. This extra step is intended to draw out any impurities in the chicken for a cleaner tasting broth.
  • Put the chicken back into a clean stockpot. Add 8 cups of water or as needed to cover the chicken. Bring it to a boil over high heat then lower the heat to medium-low. Skim off any foam, cover the pot, and simmer the broth for 45 minutes or until the chicken is tender.
  • Remove the chicken from the pot and shred it into small pieces. Set aside.

Step 2. Add the Spice Paste and Simmer

  • Stir in the homemade spice paste into the pot.
  • Simmer for 10 minutes. Adjust seasoning with salt, a bit of sugar, and chicken bouillon powder if needed according to your taste.

Step 3. Serve

  • Place some cooked vermicelli, egg, and shredded chicken in a bowl.
  • Add broth and toppings shredded cabbages, bean sprouts, sliced tomatoes, and fried shallots.
  • Serve with sambals and lime wedges if needed.

Ratings & Reviews

Great base recipe, tweaked it a little bit.

I used cream of chicken soup instead of cream of mushroom. Sauteed fresh garlic then added sliced mushrooms. I also used frozen Tyson grilled chicken strips, thawed. Added Thai rice noodles. I love th e idea of this recipe it's very simple and tasty. Easy to add your own twist to.

My fav go to receipe

Fairly quick and easy. It is a little goopy, but very tasty!! I sometimes use squash noodles or spaghetti squash instead of the vermicelli. And I ad an extra package of stir fry veggies so it is heal thier and makes a huge batch. It freezes and reheats well, (just add a tablespoon or so of water when reheating)!

Use peanut suace

I substituted peanut sauce for the peanut butter and only had to use a half of can of water to thin. Great flavor after using pounded chicken breast marinated in garlic vinegar and Asian garlic sauce for 6 hours.

Goopy Mess

I used rice noodles instead of vermicelli because, after all, this is an asian dish. not italian. But the mushroom soup really doesn't go with the other ingredients. it seemed odd. And the end resul t was a goopy mess.

Good with tweeking

1st thing I didn't add mushroom soup because mushrooms are nasty . The first time I made it I had no PB so I omitted that also. I used thin spaghetti and used a whole pound of it. I also added siracha (sp) because I love it hot! Tonight I am making this for just myself but adding a little PB and lots of red pepper flakes and siracha!

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Vietnamese Bun thang (Hanoi rice vermicelli noodles with chicken, eggs and pork)

Vietnamese Bun thang (Hanoi rice vermicelli noodles with chicken, eggs and pork) is a sophisticated Northern Vietnamese noodle soup with many layers of flavors and delicious toppings. It is a must-try dish for anyone who wants to explore the true taste of Hanoi cuisine.

When people think of Vietnamese noodles, pho and bun bo Hue (Vietnamese Spicy beef and pork noodles) are those that usually come to mind first. However, in Vietnam, we have many other delicious noodle dishes, one of which is bun thang (another one is Fried fish noodle soup).

Bun thang (Hanoi vermicelli noodle soup with chicken, egg, and pork) and Cha Ca La Vong (Turmeric Fish Noodles) are two traditional dishes that represent the elegance of Hanoi cuisine.

This noodle soup is delicious with beautiful presentation. However, I have never seen it in any Vietnamese restaurants in either the U.K. or the U.S. The good news is cooking it at home is pretty easy.

What is “bun thang” noodle soup

Bun thang consists of rice vermicelli noodles, a broth made from chicken, dried shrimps and dried shiitake mushrooms, and a number of toppings including shredded chicken, thin pork sausage (gio lua) strips, thin strips of egg crepes, shrimp floss and aromatic herbs.

Vietnamese people created this noodle soup to eat after Tet holiday (Lunar New Year) to use up all the leftover foods. We are not sure where the name of this colorful noodle soup came from.

Some said the word “thang” implies Chinese medicine which contains a variety of dried herbs, just like how this dish has a lot of ingredients. Others said “thang” simply means “soup” so its name means a noodle dish with soup. The only thing I’m sure about is it tastes sophisticated and delicious.

The broth

The clear and flavorful broth is the soul of this dish. It is made by simmering chicken, dried shrimp, and dried shiitake mushrooms.

Dried shrimps and dried shiitake mushrooms

You can find both dried shrimps and dried mushrooms at Asian grocery stores. Dried shrimps are frequently used in Vietnam to add flavors to stock/broth. Those three ingredients create a broth with so many layers of flavors: light, savory and sweet. I can’t find a word to describe it’s just sophisticated and comforting.

The toppings

Bun thang contains toppings with different flavors and texture, which makes the dish interesting and fun to eat. I think all the toppings are equally important, but if I had to pick, the shrimp floss would be my most favorite one.

I poached the shrimps just until they were cooked through and chopped them roughly in my food chopper. Then I toasted the shrimp pieces in a non-stick pan so that they lost moisture, and firmed up. Their flavor concentrated and intensified. Making the shrimp floss made my kitchen smell amazing.

Other toppings include thin egg strips, shredded chicken and thin pork sausage strips. You can find Vietnamese pork sausage at Vietnamese grocery stores or some Asian grocery stores. Look for cylindrical shaped sausages labeled as “gio lua”, which are usually refrigerated or sometimes frozen.

When serving this dish, people in Hanoi also like to add a small amount of shrimp paste (“mam tom”) to their noodle bowls. This condiment is very pungent but it does enhance the flavors of the noodle soup. My favorite it the fine shrimp paste from Lee Kum See brand. You can find it at any Asian grocery stores.

When I was a kid, my family often went to Tong Duy Tan street (a walking street in Hanoi) to eat bun thang for breakfast. It was a very long time ago and I don’t know if they still sell it there or not. When I studied in London five years ago, my housemate and I learned to cook this dish and made it almost every weekend. Yes, it is that delicious.

This colorful and unique noodle soup really deserves more attention. I hope to see it becoming well-known abroad, just like Vietnamese pho noodle soup and bun bo Hue.

Note: the post was updated with a better quality photo in February, 2019. Below is the old photo which doesn’t do the dish justice :).

Hearty Chicken Soup with Rice and Kale

The bad bugs have infiltrated my holy temple like Cary Elwes storming the castle. ^^^ Not the best reference to Princess Bride ever, but we&rsquoll take what we can get.

Anyhoo, I&rsquove been sick for like a week. Which never happens. Not ever. Never.

I won&rsquot bore you with the details of being plagued by the cold from hell in July, but I tell ya, I&rsquoll be a monkey&rsquos uncle if I haven&rsquot been sipping on chicken soup with rice to calm my aches. < &ndash Not the best use of the phrase &ldquoI&rsquoll be a monkey&rsquos uncle&rdquo ever, but we&rsquoll take what we can get.

&lsquoTis true, I&rsquove been throwing myself sickly sicko pity parties in the form of hearty soup, sweet potato fries, twangy country music, and every single tea under the sun. Yes, I did say sweet potato fries. Which probably won&rsquot make sense as a cold remedy until your hand, foot, chest, and eyeball disease causes you to throw yourself on the floor like a ragdoll and pound the carpet with your fist, moaning &ldquowhyyyy life, whyyyyy? I need sweet potato fries.&rdquo Not that that happened (it totally happened). But at that point, you&rsquoll understand the sweet tater fry portion of the pity party.

This recipe is everything you need to nurse yourself back to health. Or keep yourself full and happy as a lark. It&rsquos thick, cozy, hearty, and filling. It makes enough soup for an army. Or one sick person who has put herself on All the Bad Bacteria House Arrest and has determined the ONLY THING SHE SHALL EAT is chicken soup (and sweet potato fries) until ALL THE BAD BUGS have exited the premises.

Meaning it makes a lot of soup. And all of it is equally delicious.

I put hot sauce all up on this cozy train. The hot sauce added a nice little WOOP! and helped clear out the sinuses. I&rsquod recommend you do the same.

Make it even HEALTHIER!!

Being that this is a noodle soup recipe and all, noodles are a key ingredient here. Even so, it clocks in at just 352 calories for a bowl.

But if you want to cut down on the carbs and calories even further, just skip the noodles and load it up with tons more vegetables to make a Chinese vegetable soup. In fact, it’s one of my “go-to” diet dinners (which should happen more frequently than it does…).

Do I miss the noodles? Of course I do. But I console myself with a healthy dose of chilli paste and lots of fresh herbs, Chicken Pho style.

But before you make it diet, try it the way it’s intended. THEN healthify it. – Nagi x