Go Back

Chicken Noodle Soup

Chicken noodle soup with golden turmeric broth, shredded rotisserie chicken, and tender rice noodles. Brightened with fresh lime and finished with cilantro, green onion, and chili flakes for a Southeast Asian-inspired comfort bowl.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Chicken and broth base
  • 2 cup rotisserie chicken, shredded Use store-bought rotisserie for speed.
  • 8 cup chicken broth Homemade or quality store-bought.
Vegetables and aromatics
  • 3 carrots, julienned
  • 2 celery stalks, thinly sliced
  • 0.5 onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp ginger, grated fresh
Seasonings and noodles
  • 1 tsp turmeric
  • 1 tsp fish sauce Start with 1 tsp, then adjust if desired.
  • 1 tsp sesame oil Use sesame oil for the aromatic sauté.
  • 1 cup thin rice noodles or glass noodles Choose thin rice noodles/glass noodles for the intended texture.
  • 1 juice of 1 lime Use fresh lime juice at the end.
Garnish
  • 0.25 fresh cilantro, green onion, lime wedges, chili flakes to serve Use a mix to taste—cilantro and green onion for freshness; lime and chili for brightness and heat.

Equipment

  • 1 Dutch oven

Method
 

Sauté aromatics
  1. Heat sesame oil in a Dutch oven over medium heat and sauté onion, garlic, and ginger for 2 minutes, stirring until fragrant and lightly softened.
  2. Add turmeric and stir for 15 to 30 seconds so the color blooms and the aroma wakes up.
Simmer the broth
  1. Pour in chicken broth and bring to a simmer over medium-high heat, bubbling steadily around the edges.
  2. Add carrots and celery, then simmer for 8 minutes until the vegetables are tender-crisp.
Cook noodles and finish
  1. Add thin rice noodles or glass noodles and cook for 3 to 4 minutes, stirring occasionally until just tender.
  2. Stir in shredded rotisserie chicken and fish sauce, cooking for 1 to 2 minutes until heated through and well incorporated.
  3. Turn off the heat and stir in the juice of 1 lime; finish with a quick taste adjustment before serving.
Serve with garnish
  1. Ladle into bowls and top with cilantro, green onion, lime wedges, and chili flakes to serve.

Notes

Fish sauce is the umami secret—start with 1 tsp and adjust after tasting. For storage, refrigerate leftovers in an airtight container for up to 3 days; reheat gently until hot, adding a splash of broth or water if noodles have thickened the soup. Freezing is not recommended for best noodle texture. If you want a gluten-free option, choose certified gluten-free rice noodles and verify the fish sauce labeling.