Ginger Chicken & Rice Noodle Soup
A comforting and restorative Ginger Chicken & Rice Noodle Soup, perfect for a quick and healthy meal. This recipe features tender chicken, vibrant carrots, and warming ginger in a flavorful, gluten-free broth.
For 2 servings
**Prepare Ingredients:** Thinly slice the carrot into rounds or julienne strips. Grate the fresh ginger. Slice the green parts of the green onions. Chop the fresh cilantro. Ensure your cooked chicken is shredded.
**Start the Broth Base:** In a medium pot or Dutch oven, heat the garlic-infused olive oil (if using) over medium heat. Add the grated ginger and sauté for 1 minute until fragrant, being careful not to burn.
**Simmer Vegetables & Broth:** Pour in the low-FODMAP chicken broth. Add the sliced carrots. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it cook for 5-7 minutes, or until the carrots are tender-crisp.
**Cook Noodles:** While the broth simmers, cook the rice vermicelli noodles according to package directions in a separate pot of boiling water. This usually takes 3-5 minutes. Drain thoroughly and rinse with cold water to prevent sticking, then set aside.
**Add Chicken & Season:** To the simmering broth, add the shredded cooked chicken and tamari. Stir well and continue to simmer for another 2-3 minutes, just until the chicken is heated through. Taste and adjust seasoning with salt and black pepper as needed.
**Assemble and Serve:** Divide the drained rice noodles evenly between two serving bowls. Ladle the hot ginger chicken broth with carrots and chicken over the noodles. Garnish generously with sliced green onions, fresh cilantro, and a squeeze of fresh lime juice. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Batch Cook Chicken:** Prepare a larger batch of shredded chicken ahead of time (e.g., by roasting or poaching) to make this soup even quicker on a busy weeknight.
- 2**Noodle Timing:** Cook the rice noodles right before serving to prevent them from becoming mushy. If making ahead, store noodles and broth separately.
- 3**Low-FODMAP Garlic Flavor:** If you love garlic but need to stick to low-FODMAP, garlic-infused olive oil is your best friend. It provides the flavor without the high-FODMAP compounds.
- 4**Adjust Ginger Level:** Feel free to increase or decrease the amount of grated ginger based on your preference for its warming, pungent flavor.
Adapt it for your goals.
Vegetarian/Vegan
Substitute chicken broth with vegetable broth and chicken with firm tofu (pressed and cubed) or sliced mushrooms for a plant-based version.
Spicier KickSpicier Kick
Add a pinch of red pepper flakes to the broth while simmering, or drizzle with chili oil just before serving for a spicy variation.
Extra VeggiesExtra Veggies
Incorporate other quick-cooking, low-FODMAP vegetables like baby spinach, bok choy (green parts only), or bamboo shoots during the last few minutes of simmering.
Why this is on our healthy list.
Digestive Aid
Ginger is renowned for its digestive properties, helping to soothe upset stomachs, reduce nausea, and aid in overall gut health.
Gluten-Free & Low-FODMAP Friendly
Using rice noodles and low-FODMAP broth makes this soup suitable for those with gluten sensitivities or following a low-FODMAP diet, promoting digestive comfort.
Hydrating & Nutritious
The broth-based soup provides excellent hydration, while lean chicken offers protein and carrots contribute essential vitamins and antioxidants.
Frequently asked questions
Yes, you can prepare the broth with chicken and carrots ahead of time and store it in the refrigerator for up to 3 days. Cook the rice noodles fresh just before serving and combine with the reheated broth.
