Chicken Soto Soup
A fragrant Indonesian chicken soup with noodles, crispy fried shallots, and a squeeze of lime. Quick enough for a weeknight, with a short ingredient list that uses pantry staples.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 30g
Ingredients
- 1 lb chicken breast
- 6 cups chicken broth
- 4 oz rice noodles
- 1 lime
- ½ cup fried shallots
- 1 tsp salt
Instructions
- 1
In a large pot, bring the 6 cups chicken broth to a boil over high heat. Add the 1 lb chicken breast and 1 tsp salt, reduce to medium, and simmer until the chicken is cooked through, about 15 minutes.
- 2
Remove the chicken to a plate and let cool slightly. Shred the meat with two forks, discarding any bones or skin.
- 3
Meanwhile, cook the 4 oz rice noodles according to package directions until tender, about 5 minutes. Drain and rinse with cold water to stop cooking.
- 4
Divide the noodles among 4 bowls. Top with the shredded chicken and ladle the hot broth over. Squeeze the lime juice over each bowl and sprinkle with the 0.5 cup fried shallots. Serve hot.
- 5
Optional: add sliced tomato, green chili, or scallions for extra freshness.
Tools you’ll need
- large pot
- colander
- two forks
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