Chicken Rice Noodle Soup
This post contains affiliate links. Read our disclosure policy.
Chicken Rice Noodle Soup is packed with flavor and easy to make. Loaded with veggies, it’s high protein and delicious!
Classic Chicken Noodle Soup will always reign supreme in the soup category, but this Chicken Rice Noodle Soup is a flavorful twist on a dish we all love.
We call it Peanut Chicken Soup in our house, because the broth get’s it’s flavor from peanut butter along with coconut aminos, rice vinegar, and toasted sesame oil.
Packed with tender chicken and tons of veggies (over 2 cups per serving!), this chicken and rice noodle soup is a must try!
Liz’s Tips for the Best Chicken Noodle Soup
- Use a food processor to save time chopping onions, garlic and ginger.
- Chop your veggies ahead of time. The chopping is the most labor intensive part of this recipe. chop your veggies the night before to save time on prep.
- Undercook your rice noodles. If you cook them too much, they’ll get mushy!
This recipe can be found in our cookbook, Easy Healthy Dinners!
Order our cookbook!
Complete with 60 delicious healthy dinner recipes your whole family will love!
Ingredients:
substitutions
Olive Oil: You could use avocado oil, but we really recommend extra virgin olive oil.
Chicken Breasts: You can substitute with boneless chicken thighs or chicken tenders.
Broth: Any broth or stock (broth and stock are the same) can be used in any soup recipe. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no salt broth.
Vegetables: Feel free to add more or less veggies if you’d like.
Fresh Ginger: Ground ginger will not give this the same flavor, we highly recommend using fresh ginger. You can use ¼ teaspoon of ground ginger in place of fresh, but it will not taste the same.
Peanut Butter: Look for a peanut butter with no added sugar or oils. The ingredients should just be peanuts and salt.
Coconut Aminos: You can substitute coconut aminos for soy sauce.
Toasted Sesame Oil: We do not recommend substituting toasted sesame oil, it’s essential for the flavor.
Rice Vinegar: You can substitute with 1 tablespoon of white wine vinegar, but it will not offer the same flavor.
Rice Noodles: You can use any rice noodle or stir fry noodle in this recipe, but these are the rice noodles we like.
How to Make Chicken Rice Noodle Soup
- Heat the olive oil over medium-high heat in a large pot. Add the chicken to the pot and cook the chicken for 10 minutes, stirring occasionally.
- Once the chicken has cooked, add the bok choy, snow peas, carrots, celery, onion, garlic, and ginger. Sauté over medium heat for 3 minutes.
- Stir in the chicken broth, peanut butter, soy sauce, sesame oil, rice vinegar, and red pepper, then cover and bring to a boil over high heat, stirring occasionally to prevent sticking.
- Once boiling, uncover, reduce the heat to medium, and add the rice noodles. Cook for half the package time, then remove from the heat and let sit uncovered for 5 minutes to finish cooking.
What to Serve with This Soup
We love serving this chicken rice noodle soup garnished with chopped peanuts, scallions, and lime wedges.
storage
Storing: This will last in the refrigerator for up to 4 days in an airtight container
Freezing: You can freeze this recipe for up to 3 months. We like these containers for freezing.
Reheating: You can reheat this recipe in the microwave, toaster oven, oven or on the stove.
Peanut Chicken Soup
Ingredients
For the Soup
- 1 tablespoon extra virgin olive oil
- 2 lbs boneless skinless chicken breasts cubed in ½ inch pieces
- 3 cups chopped baby bok choy 6 oz
- 2 cups chopped snow peas 8 oz
- 2 cups thinly sliced carrots
- 2 cups thinly sliced celery
- ½ cup diced red onion
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 3 quarts low sodium chicken broth
- ¼ cup peanut butter
- 3 tablespoons coconut aminos or soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- ¼ teaspoon red pepper flakes
- 5 oz rice noodles
For garnish
- ½ cup chopped peanuts
- ½ cup chopped scallions
Instructions
- Heat the olive oil over medium-high heat in a large pot.
- Add the chicken to the pot and cook the chicken for 10 minutes, stirring occasionally.
- Once the chicken has cooked, add the bok choy, snow peas, carrots, celery, onion, garlic, and ginger. Sauté over medium heat for 3 minutes.
- Add the chicken broth, peanut butter, soy sauce, sesame oil, rice vinegar, and red pepper.
- Stir together, cover the pot, turn the heat to high, and bring the pot to a boil. It should take about 10 minutes to come to a boil. Make sure to stir the soup every few minutes to prevent it from sticking to the bottom of the pot.
- Once the soup is boiling, remove the cover, reduce the heat to medium, and add the rice noodles. Cook the rice noodles for half the recommended time on the package.
- Remove the pot from the heat and let the soup sit uncovered for 5 minutes. The noodles will continue to cook as the soup cools.
- Garnish with chopped peanuts and scallions.
This recipe states that one serving is 3 cups of soup. That seems like a lot. Is it correct?
Yes, that’s correct. Feel free to adjust your serving size and put the ingredients into a nutrition tracker like my fitness pal or cronometer!