Chicken Soup with Noodles and Vegetables
A comforting bowl of chicken noodle soup loaded with fresh vegetables, topped with crispy fried dough and a spicy chili sauce. This simplified version captures the essence of the classic Indonesian dish without the lengthy ingredient list.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 28g
Ingredients
- 2 cups, shredded chicken breast
- 6 cups chicken broth
- 4 oz rice noodles
- 1 cup bean sprouts
- 2 cups baby spinach
- ¼ cup fried shallots
- 2 tbsp sambal oelek
- 2 whole lime wedges
Instructions
- 1
Bring chicken broth to a boil in a large pot over high heat.
- 2
Add rice noodles and cook until tender, about 4-5 minutes.
- 3
Stir in shredded chicken, bean sprouts, and spinach; cook for 2 minutes until spinach wilts.
- 4
Ladle soup into bowls and top with fried shallots.
- 5
Serve with sambal and lime wedges on the side for squeezing and adding heat.
- 6
For extra flavor, add a pinch of turmeric or ginger to the broth while simmering.
Tools you’ll need
- Large pot
- Ladle
- Measuring cups
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