Two great things about this soup: 1) It’s easy and quick 2) everyone adds their own Tabasco and soy sauce so it can be mild for the picky eaters and full of flavor for the adventurous. I adapted the recipe from More with Less Cookbook. Here’s what you’ll need:
- about 2 cups cooked, chopped chicken
- 2 qts. chicken broth
- 1-2 cloves of garlic, crushed or minced
- salt and pepper
- 1 lb. thin spaghetti, cooked
- 1-2 green onions, chopped
- soy sauce
- hot sauce
Bring the broth and garlic to a boil on the stove. Turn the heat down and add the chicken, salt and pepper. Ladle the soup over noodles in individual bowls. Let each person add green onions, soy sauce and hot sauce to taste in their bowls.
Warm and comforting soup for a cold night.
Tina @ Mommy's Kitchen says
This looks so good! what a nice change from normal chicken noodle soup. I love getting chinese and ordering soup. I might try this out this weekend. cold weather is here in Texas so this will be perfect.
I love this soup idea! I just need green onions.
Tinker Kell says
We had this last night and it was good! We omitted the onions because I forgot to buy them. If I make this again, I might use a little less broth because we had some broth left over (we like noodley soup, LOL) but it was very easy to make and very tasty! It’s a good way to use leftover chicken. Thanks for the recipe!
Not really says
Not to be a stickler but just so people know here is a recipe that is much more true to something called “Vietnamese chicken noodle soup” obviously sub chicken for beef, although beef is the more traditional.
The whole deal with pho is the flavorful broth. It has many spices like star anise, cinnamon, etc… And I feel like this just couldn’t be as good at all.
This is a SIMPLIFIED (as in under 10 ingredients) recipe. If we wanted a recipe for pho then we can use yours.
The recipe looks great, but I wouldn’t call this Vietnamese style chicken soup. There is nothing Vietnamese about it. If you use fish sauce instead of soy sauce in the recipe, then you can call it Vietnamese. It’s rare to see soy sauce in a Vietnamese soup. In fact, you will never use soy sauce in a Vietnamese soup. Please do your research first before calling a dish something that it’s not.
Just made this soup and it was pretty bland. I had to add a LOT of soy sauce and siracha to it. I would recommend adding at least two green onions, two cloves of garlic and I also added cilantro for some extra flavor. It wasn’t a bad start but it needed a LOT of flavoring up. I also used rice noodles for a more authentic soup and that part was pretty good.
I have such a love affair with Vietnamese Noodle Soup (Pho). Always looking for a good recipe. This is more of a Chicken Noodle Soup. Needs basil, cilantro & rice noodles to come near being Vietnamese style. Pho usually has a very strong Cilantro flavor. This is good on it’s own as just Chicken Noodle Soup
I for one am happy to see this recipe, as decades ago, in my childhood ,my mother made this and called it “Chinese Noodles”- what did we know,? except it was quick on the table, economical, used left over pork or chicken, green onions, soy sauce, and chopped hard boiled eggs and we ate it up. Thank you for the trip down memory lane.