Vietnamese Chicken Noodle Soup (Súp Nui Gà)
Hot, comforting and simple cold weather soup. This Vietnamese chicken noodle soup features shredded poached chicken, a variety of tender vegetables, and elbow macaroni.
Servings 6 servings
Calories 738kcal
Equipment
Ingredients
- 3 lbs boneless chicken breasts washed and cleaned
- 12 cups chicken broth low sodium
- 3 tablespoon palm sugar or granulated sugar
- 1 teaspoon salt or more to taste
- 1 teaspoon msg optional
- 1 yellow onion sliced in half
- 2 inch knob ginger thinly sliced
- 1 medium daikon peeled and cut into 2 inch blocks
- 2 carrots peeled and diced
- 2 ribs celery diced
- 1 russet potato peeled and diced
- ½ lb green beans trimmed and cut into 1 inch pieces
- 3 tablespoon fish sauce or more to taste
- 10 oz elbow macaroni
Garnish
- Cilantro diced
- Green onion chopped
- Black pepper
Instructions
- 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.
Nutrition
Calories: 738kcal | Carbohydrates: 63g | Protein: 66g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 145mg | Sodium: 1459mg | Potassium: 1551mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3908IU | Vitamin C: 22mg | Calcium: 109mg | Iron: 4mg