Whenever I was sick or if it was simply cold outside, my mom would make her famous Vietnamese chicken noodle soup or súp nui gà and it would bring me back to life. This comforting chicken soup recipe is made with a savory aromatic chicken broth, tender and juicy perfectly poached chicken, carrots, green beans, celery, potatoes, and elbow macaroni noodles.
Vietnamese chicken noodle soup makes the perfect cozy dinner for the colder winter months.
Vietnamese chicken noodle soup, or súp nui gà in Vietnamese, is a Vietnamese-American fusion soup that features juicy shredded chicken, vegetables, and macaroni noodles. What makes this chicken soup recipe Vietnamese is the broth. The chicken broth is simmered with ginger, onions, palm sugar, and daikon for a rich, delicately layered flavor. The soup is then also garnished with chopped cilantro, green onion, and sometimes fried shallots similar to other Vietnamese soups.
You can easily make this Vietnamese chicken noodle soup recipe in advance and eat it for the rest of the week. This Vietnamese chicken soup is not the same as a Vietnamese chicken pho which has a much longer cook time and more aromatics and spices.
Ingredients
This recipe yields about 6-8 servings of soup depending on your size bowl. You can find all the ingredients for this Vietnamese chicken noodle soup recipe at your local Asian grocery store. I have linked everything that I used in the recipe card below.
Boneless Skinless Chicken Breast: will be gently poached in the chicken broth to add more flavor to the soup and then shredded.
Low Sodium Chicken Broth: the base of the chicken noodle soup. Use low-sodium chicken broth to be able to control the sodium levels in the broth.
Palm Sugar: adds a subtle caramel-like sweetness to the broth.
Salt: to season the broth.
MSG: is an optional ingredient but adds that extra special savory flavoring.
Yellow Onion, Ginger, Daikon: simmered in the soup to develop a more complex, sweet, and aromatic flavor profile in the chicken broth.
Carrots, celery, potato, green beans: peeled, trimmed, and diced into equal-sized small 1/2 inch pieces for an even cook. You can use more or less vegetables as you prefer.
Fish Sauce: the secret ingredient that adds a rich, savory, umami finish.
Elbow Macaroni: I like elbow macaroni to match the size of the diced vegetables but any noodle shape will do.
Cilantro, green onion, black pepper: to garnish.
Substitutions and Additions
Substitutions
Chicken: whole chicken, chicken thighs, or other cuts of chicken will work as well but the cooking times will vary.
Broth. Instead of store-bought chicken broth, you can make homemade chicken broth from scratch or use water and chicken bouillon powder.
Sweetener: instead of palm sugar, regular granulated sugar or rock sugar are good alternatives.
Additions
Vegetables: additional vegetables such as Brussels sprouts, corn, peas, mushrooms, etc.
Spice: sambal oelek or sriracha for added kick.
Fried Shallots: for added aromatic flavors as a garnish.
How to Make Vietnamese Chicken Noodle Soup
Here are the step-by-step photo instructions for how to make this Vietnamese chicken noodle soup recipe. See the recipe card below for more detailed measurements and instructions.
In a large pot, add the chicken breast, chicken broth, palm sugar, salt, msg, onion, ginger, and daikon. Bring to a boil over medium-high heat. When it reaches a boil, lower the heat to a simmer, cover, and cook the chicken for 15 minutes or until it reaches an internal temperature of 165°F (74°C). Then remove the chicken, daikon, and ginger and set aside. Skim the scum off the top of the broth.
Simmer the broth over medium-high heat and add the carrots and celery. Stirring periodically cook for 10 minutes.
After 10 minutes, add the potatoes and green beans and cook for an additional 10 minutes stirring periodically.
Shred the chicken. Add the chicken and fish sauce and stir to combine.
In a large pot, add salted and water and bring to a boil. Cook the macaroni noodles according to the package instructions. Drain and place in individual bowls.
Serve in individual-sized bowls garnished with green onion, cilantro, and black pepper.
Expert Tips
Skim the scum off the top. Once the chicken soup reaches a boil, scum will float to the surface. For a clean-tasting broth, skim the scum with a skimmer.
Add more chicken broth if needed. The chicken broth may reduce in volume while you cook the chicken and vegetables. If needed add 1-2 cups of additional chicken broth as you cook the soup.
Adjust the amount of vegetables. This Vietnamese chicken noodle soup is veggie forward so you can always reduce or swap out the vegetables used.
Taste to adjust. Once the soup is completed, taste and adjust the salt and sugar levels based on your preferences.
Storage Instructions
You can store this sup nui ga with the soup and noodles separated in airtight containers or jars in the refrigerator for up to 1 week.
Reheat: add the soup to a pot over medium-high heat, stirring occasionally until warm. Microwave the noodles covered until warm.
Freeze: You can freeze the soup separated from the noodles in a freezer-safe container in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating and serving.
Pairing Suggestions
This Vietnamese chicken noodle soup, sup nui ga, can be served for lunch or dinner on its own or with the following pairing suggestions.
Hot, comforting and simple cold weather soup. This Vietnamese chicken noodle soup features shredded poached chicken, a variety of tender vegetables, and elbow macaroni.
Cook the chicken and broth. In a large pot, add the chicken breast, chicken broth, palm sugar, salt, msg, onion, ginger, and daikon. Bring to a boil over medium-high heat. When it reaches a boil, lower the heat to a simmer, cover, and cook the chicken for 15 minutes or until it reaches an internal temperature of 165°F (74°C). Then remove the chicken, daikon,and ginger and set aside. Skim the scum off the top of the broth.
Add the carrots and celery. Simmer the broth over medium high-heat and add the carrots and celery. Stirring periodically cook for 10 minutes.
Add potatoes and green beans. After 10 minutes, add the potatoes and green beans and cook for an additional 10 minutes stirring periodically.
Add the chicken. Lastly, shred the chicken. Add the chicken and fish sauce and stir to combine. Taste the soup and adjust to taste.
Cook the noodles. In a large pot, add salted water and bring to a boil. Cook the macaroni noodles according to the package instructions. Drain and set aside.
Serve. Serve in individual bowls with the macaroni noodles. Ladle in the chicken soup, and garnish with black pepper, cilantro, and green onion. Enjoy!
Notes
See the Expert Tips section above for more guidance.
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