Simple Way to Vietnamese Curry Noodle Soup

Chicken Noodle Soup With Egg Noodles

Vietnamese cuisine includes many types of noodles.

Recipe Summary Chicken Noodle Soup With Egg Noodles

Don't have time to make a homemade version of chicken noodle soup? Try this one and you won't regret it!

Ingredients | Vietnamese Curry Noodle Soup

1 (3 1/2) pound chicken, cut into 8 pieces

4 (16 ounce) cans low-sodium chicken broth

2 carrots, peeled and thinly sliced

2 stalks celery, sliced

½ cup chopped onion

1 (8 ounce) package dried egg noodles

½ cup finely chopped fresh parsley

1 tablespoon freshly squeezed lemon juice

salt and ground black pepper to taste

Directions

Combine chicken and chicken broth in a large, heavy pot over medium-high heat; bring to a boil. Reduce heat, cover partially, and simmer until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken with tongs and transfer to a large bowl. Allow chicken and broth to cool slightly.

Remove skin and bones from cooled chicken and discard. Cut chicken meat into bite-sized pieces. Skim fat off the top of the cooled broth and discard.

Return chicken broth to a simmer. Add carrots, celery, and onion to the broth and simmer until vegetables soften, about 8 minutes. Stir in chicken, egg noodles, parsley, and lemon juice and simmer until noodles are tender, about 5 minutes. Season with salt and pepper.

To make 1 day ahead, prepare through step 2 and cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.

Info | Vietnamese Curry Noodle Soup

prep: 30 mins cook: 45 mins total: 1 hr 15 mins Servings: 8 Yield: 8 servings

TAG : Chicken Noodle Soup With Egg Noodles

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