Go Back

Chicken Noodle Soup with a Splash of Rice Vinegar

This chicken noodle soup features tender pieces of chicken simmered with carrots, celery, and noodles in a flavorful broth. The addition of a splash of rice vinegar at the end adds a subtle tang, enhancing the overall brightness and depth of the dish, which results in a comforting yet lively bowl.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: comfort food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb bone-in chicken breasts or thighs or skinless boneless if preferred
  • 2 large carrots peeled and sliced
  • 3 stalks celery sliced
  • 4 oz egg noodles or your favorite pasta
  • 4 cups chicken broth preferably homemade or low-sodium
  • 1 tbsp vegetable oil for sautéing
  • to taste salt and pepper adjust to preference
  • 1 tsp rice vinegar added at the end for brightness

Equipment

  • Large soup pot
  • Sharp knife
  • Chopping Board
  • Ladle
  • Measuring cups and spoons

Method
 

  1. Start by placing the chicken pieces in a large soup pot and covering them with water. Bring to a gentle boil, then reduce the heat and simmer for about 20 minutes until cooked through and tender. Remove the chicken and set aside to cool slightly.
  2. While the chicken cools, peel and chop the carrots and slice the celery into thin strips. In the same pot, add a tablespoon of vegetable oil and sauté the vegetables over medium heat until they start to soften and smell fragrant, about 5 minutes.
  3. Once the vegetables are lightly browned, shred the cooked chicken into bite-sized pieces and add it back into the pot with the vegetables. Pour in the chicken broth and bring the mixture to a boil.
  4. Reduce the heat to low and add the egg noodles to the simmering broth. Cook according to package instructions, usually about 7 minutes, until the noodles are tender and the soup is flavorful.
  5. Taste the broth and adjust the seasoning with salt and pepper as needed. When the noodles are done, turn off the heat and stir in a teaspoon of rice vinegar, allowing its bright flavor to infuse into the soup.
  6. Give the soup a good stir, then ladle it into bowls. The broth should be clear with colorful vegetables and tender chicken, topped with al dente noodles and a subtle tang from the vinegar. Serve immediately and enjoy!

Notes

For extra flavor, consider adding a bay leaf while simmering the chicken. Keep the vinegar addition subtle to preserve the balance of flavors. Adjust the seasoning at the end to suit your taste.