Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs (or breasts)
- 8 cups (1.9 L) low-sodium chicken broth
- 2 tbsp (30 ml) low-sodium soy sauce
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) toasted sesame oil
- 2 tbsp (20 g) fresh ginger, minced
- 4 cloves garlic, minced
- 2 medium carrots, thinly sliced (about 1 cup / 120 g)
- 2 celery ribs, thinly sliced (about 3/4 cup / 90 g)
- 6 oz (170 g) rice noodles
- 3 cups (about 210 g) bok choy, chopped
- 2 tbsp (30 ml) fresh lime juice, plus wedges for serving
- 1/2 cup (15 g) chopped fresh cilantro
- Optional: 2 sliced scallions, 1/2 tsp crushed red pepper
Do This
- 1. Simmer broth with ginger, garlic, soy sauce, fish sauce, and sesame oil.
- 2. Add chicken; gently simmer until cooked through (165°F / 74°C).
- 3. Remove chicken, shred, and set aside.
- 4. Simmer carrots and celery until just tender.
- 5. Add bok choy and rice noodles; cook until noodles are tender.
- 6. Stir shredded chicken back in; turn off heat.
- 7. Finish with lime juice and cilantro; serve hot.
Why You’ll Love This Recipe
- Light but satisfying: A clean, savory broth with tender chicken and slurpable noodles.
- Big flavor, simple steps: Ginger, garlic, soy sauce, and fish sauce do the heavy lifting.
- Weeknight-friendly: One pot, about 40 minutes start to finish.
- Fresh finishing touches: Lime and cilantro brighten every spoonful.
Grocery List
- Produce: fresh ginger, garlic, carrots, celery, bok choy, lime, cilantro, scallions (optional)
- Dairy: none
- Pantry: low-sodium chicken broth, low-sodium soy sauce, fish sauce, toasted sesame oil, rice noodles, crushed red pepper (optional), kosher salt, black pepper
Full Ingredients
For the Soup Base
- 8 cups (1.9 L) low-sodium chicken broth
- 2 tbsp (30 ml) low-sodium soy sauce
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) toasted sesame oil
- 2 tbsp (20 g) fresh ginger, minced (about a 2-inch / 5 cm piece)
- 4 cloves garlic, minced
- 1/4 tsp black pepper
- Optional: 1/2 tsp crushed red pepper (for gentle heat)
For the Chicken and Vegetables
- 1 lb (450 g) boneless, skinless chicken thighs (preferred for tenderness), trimmed
- 2 medium carrots, peeled and thinly sliced on a bias (about 1 cup / 120 g)
- 2 celery ribs, thinly sliced (about 3/4 cup / 90 g)
- 3 cups (about 210 g) bok choy, chopped (separate thicker stems from leafy tops if you like)
For the Noodles and Finish
- 6 oz (170 g) rice noodles (thin or medium width)
- 2 tbsp (30 ml) fresh lime juice (about 1 large lime), plus lime wedges for serving
- 1/2 cup (15 g) fresh cilantro leaves and tender stems, chopped
- Optional: 2 scallions, thinly sliced
Step-by-Step Instructions
Step 1: Build a fragrant broth
In a large pot or Dutch oven (at least 5.5 to 6 quarts / 5 to 6 L), combine the chicken broth, soy sauce, fish sauce, toasted sesame oil, minced ginger, minced garlic, black pepper, and crushed red pepper (if using).
Set over medium-high heat and bring to a gentle boil, then immediately reduce to a steady simmer (you want small, consistent bubbles rather than a rolling boil). Simmer for 5 minutes to let the ginger and garlic perfume the broth.
Step 2: Poach the chicken gently
Add the chicken thighs to the simmering broth. Keep the heat at a gentle simmer and cook for 12 to 15 minutes, turning once halfway through, until the thickest piece reaches 165°F (74°C) on an instant-read thermometer.
Tip: Gentle heat keeps the chicken tender and the broth clearer.
Step 3: Shred the chicken
Use tongs to transfer the cooked chicken to a clean plate or shallow bowl. Let it rest for 5 minutes (it will be easier to shred and will stay juicier).
Shred into bite-size pieces using two forks, then set aside.
Step 4: Simmer the carrots and celery
Bring the broth back to a steady simmer. Add the sliced carrots and celery.
Simmer for 6 to 8 minutes, or until the vegetables are crisp-tender (they should still have a little bite since the soup is “light”).
Step 5: Cook the bok choy and rice noodles
Add the bok choy stems first (if separated from the greens) and simmer for 2 minutes. Then add the bok choy leaves.
Add the rice noodles and stir gently to submerge them. Cook according to noodle thickness:
- Thin rice vermicelli: 2 to 3 minutes
- Medium rice noodles: 4 to 6 minutes
Stir once or twice to prevent clumping, and keep the heat at a gentle simmer so the noodles don’t break apart.
Step 6: Return the chicken and finish the soup
Stir the shredded chicken back into the pot and simmer for 1 minute, just to warm it through.
Turn off the heat. Stir in the fresh lime juice. Taste the broth and adjust if needed:
- If it needs more depth, add 1 to 2 tsp more soy sauce.
- If it needs more brightness, add 1 to 2 tsp more lime juice.
- If it needs more salt, add a small pinch of kosher salt (go slowly; the sauces already add salt).
Step 7: Serve with fresh herbs
Ladle the soup into bowls, making sure each serving gets a good mix of noodles, chicken, and vegetables.
Top with chopped cilantro and sliced scallions (if using). Serve immediately with lime wedges for squeezing at the table.
Pro Tips
- Keep it clear and light: Maintain a gentle simmer (not a boil) while cooking the chicken to avoid a cloudy broth.
- Avoid mushy noodles: Rice noodles continue to soften in hot broth. For leftovers, cook noodles separately and add to each bowl.
- Easy ginger prep: Peel ginger with the edge of a spoon, then mince finely so it disperses into the broth.
- Bok choy timing matters: Add stems first and leafy greens last so everything stays pleasantly crisp-tender.
- Balanced finish: Lime juice should go in off-heat to keep it bright (high heat can dull citrus flavor).
Variations
- Extra-light and aromatic: Add 1 (3-inch / 7.5 cm) stalk lemongrass, bruised, while simmering the broth; remove before serving.
- More veggies: Add 1 cup (100 g) sliced mushrooms with the carrots, or stir in 1 cup (30 g) baby spinach at the end.
- Spicy version: Add 1 to 2 tsp chili garlic sauce to the broth, or top bowls with thinly sliced fresh jalapeño.
Storage & Make-Ahead
Refrigerate in airtight containers for up to 4 days. For best texture, store the noodles separately from the broth (or expect them to soften as they sit). Reheat gently on the stovetop over medium-low heat until steaming hot, about 6 to 10 minutes, or microwave in 60-second bursts, stirring between bursts. If the noodles absorb too much broth, add a splash of water or broth when reheating.
Make-ahead tip: You can make the broth with chicken, shred the chicken, and store both (chicken separate) up to 2 days ahead. Add vegetables and noodles right before serving.
Nutrition (per serving)
Approximate, based on 4 servings: 360 calories, 30 g protein, 38 g carbohydrates, 10 g fat, 2 g saturated fat, 3 g fiber, 980 mg sodium. (Values vary by brand of broth, soy sauce, fish sauce, and noodle type.)
