Meal in a Bowl With Chicken, Rice Noodles and Spinach
- Total Time
- 1 hour 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:Serves 4 to 6 (you’ll have some chicken left over)
- 1smallish chicken, about 3 to 3½ pounds, cut up and skinned, or the equivalent of chicken pieces, skinned
- 1onion, quartered
- 1piece ginger root, about 2 inches long, peeled and sliced
- 4garlic cloves, peeled
- 1teaspoon peppercorns
- Salt to taste
- 2tablespoons Vietnamese or Thai fish sauce (you can substitute soy sauce if you don’t have fish sauce)
- ½pound dried rice noodles (rice sticks)
- 15- or 6-ounce bag baby spinach
- 1cup chopped cilantro
- 2limes, cut into wedges
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
595 calories; 31 grams fat; 9 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 7 grams polyunsaturated fat; 37 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 41 grams protein; 722 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
If possible, do this step a day ahead: Combine the chicken and 3 quarts water in a large, heavy soup pot and bring to a simmer. Skim off foam and add the onion, ginger root, garlic cloves, peppercorns and 1 teaspoon salt. Reduce the heat, cover partially, and simmer 40 minutes. Skim occasionally. Remove the chicken pieces from the broth and allow to cool. Line a strainer with cheesecloth and strain the broth into a bowl. When the chicken is cool enough to handle, shred and refrigerate in a covered container until ready to serve the soup. Refrigerate the broth for at least 3 hours or, preferably, overnight. Lift off the fat from the surface and discard.
- Step 2
About 30 minutes before you wish to serve the meal, remove the chicken and broth from the refrigerator. Bring the broth to a simmer and add the fish sauce (or soy sauce) and salt to taste. Taste and adjust seasonings. Place the rice noodles in a bowl and cover with hot water. Let sit for 20 minutes, then drain.
- Step 3
Bring a large pot of water to a boil. Add the noodles and cook just until tender, 30 seconds to a minute. Drain and rinse with cold water. Set aside.
- Step 4
Just before serving, add the spinach to the simmering soup. To serve the soup, distribute the noodles among 4 to 6 large bowls. Top with shredded chicken and a handful of chopped cilantro. Ladle the simmering broth, with some of the spinach, into each bowl over the chicken and noodles. Serve at once, passing the limes for guests to squeeze on as they wish.
Tip
- Advance preparation: The broth can (and should) be made the day before you make the soup. It can be made up to 2 or 3 days ahead.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Courtney
Super bland. I added some lemongrass, 4 cloves and a dash of ground coriander towards the end of the broth portion. It tasted way more like pho after that.
Delicious
My family and I loved it.
Elise
Boiled a whole chicken in boxed broth, water, and all listed ingredients with the addition of carrots. Also Added miso to the broth. Deboned the chicken and then returned the carcass to the broth to simmer for another few hours. Broth needs a bit more than what this calls for, I think. But it’s a good base recipe for tinkering with.
Gloria
Really bland. Added miso to the broth and it was slightly better.
Lauren G.
I used soy and added extra lime squeezes to the broth. Big hit in my house. Made the broth/chicken in the instant pot and it came out great.
Lisa
Like others, I tinkered a lot with the broth: used boxed chicken and beef stock instead of water, added more garlic and ginger than called for, and threw in some star anise and whole allspice. Also added some frozen corn to mix in for family members who don't eat leaves. I cooked and ate it the same day and was quite pleased.
Melanie
I made this with pulled rotisserie chicken same day. Also started with a box of unsalted chicken broth. Cut recipe by two thirds as I was cooking for one. The broth definitely takes finesse and tweaking.
Tom Wills
Wonderful Recipe. The Flavors developed even more the next day.
Barbara
Too much fish sauce for me. Otherwise good. Maybe use soy.
Courtney
Super bland. I added some lemongrass, 4 cloves and a dash of ground coriander towards the end of the broth portion. It tasted way more like pho after that.
Charlene
Really disappointing. I usually love Vietnamese soups and Martha Shulmann's recipes, but I found this bland. I recommend you eat it same day - I didn't - add lemongrass and a hint of lime juice.
Delicious
My family and I loved it.
Private notes are only visible to you.
Advertisement
