What makes this chicken noodle soup taste so good is the use of roasted chicken meat instead of regular boneless chicken breasts. The broth tastes like it’s been simmering in a barbecue pit; intense and smoky! Add a little fish sauce, julienned ginger strips and chiles and you have a bowl of savory Asian street food at your doorsteps. I had planned on making the broth from scratch but forgot to hold on to the carcass after cooking ( I get overly excited with cleaning the fridge the night before garbage day), so I am using store bought low sodium chicken stock instead. However I highly recommend making the broth yourself if you know how to, for an even more chicken-y taste! Pair this with an easy spicy garlice fried rice for a complete Thai dinner!
- 1 quart low sodium chicken stock
- 2 tbsp ginger, cut into thin strips
- leftover roasted chicken (about 2 cups, with skin)
- 2 tbsp fish sauce
-1/2 cup cilantro, finely chopped
-1 jalapeno, thinly sliced
-rice noodles or ramen noodles (your preference)
- lime segments
- Put your bowl of soup together by adding noodles and topping with jalapeno and cilantro.
- Serve with lime wedge and white pepper.