Description
A shortcut recipe for a flavorful chicken and rice noodle soup.
Ingredients
Scale
Equipment needed: Instant Pot or slow cooker, cheesecloth* and fine meshed sieve*
- 1 Tbsp canola oil
- 1 large onion, quartered
- 2 tsp minced garlic
- 6 cups water + 2 Tbsp better than bouillon chicken base
- 1 (2 inch) piece of ginger
- 3 whole cloves
- 1/2 tsp Chinese five spice powder (or 2 star anise pods or 1/2 tsp crushed anise)
- 1/2 tsp ground cinnamon
- 1 tsp ground cardamon
- 1 tsp ground coriander
- 1/2 tsp black peppercorns
- 1 1/2 pounds boneless, skinless chicken thighs (or 2 pounds bone-in chicken thighs)
- 2 Tbsp fish sauce
- 1 1/2 tsp brown sugar
- 4 ounces thin rice noodles (or more to your preference)
- Topping ideas: lime wedges, bean sprouts, fresh basil, fresh mint, sliced thai bird chili pepper
Instructions
Instant Pot Instructions:
- Turn Instant Pot to the sauté setting. When the display says HOT add in the oil and onion. Toss the onion in the oil and sauté for about 3 minutes. Add in the garlic and sauté for 30 seconds.
- Pour in the water and better than bouillon. Scrape the bottom of the pot so that nothing is sticking. Turn off the Instant Pot.
- Add in the ginger, cloves, Chinese five spice powder, cinnamon, cardamom, coriander, peppercorns, chicken, fish sauce and brown sugar.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 10 minutes. When time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the Instant Pot lid.
- Remove chicken from Instant Pot and place on a plate and shred. Scoop equal portions of chicken into 4 or 5 soup bowls.
- Cook the rice noodles according to package directions. Scoop equal portions of rice noodles into the soup bowls.
- Use a fine-mesh sieve lined with cheesecloth to strain the broth. Discard the solids. Salt and pepper the broth to taste (mine was perfect already). Ladle the broth into the soup bowls.
- Serve the soup topped with desired toppings. (A squeeze of lime and crunch of bean sprouts was so good!)
Slow Cooker Instructions:
- Add onion, garlic, ginger, cloves, Chinese five spice powder, cinnamon, cardamom, coriander, peppercorns, chicken, fish sauce and brown sugar into slow cooker.
- Cover and cook on low for 6 hours.
- Remove chicken from slow cooker and place on a plate and shred. Scoop equal portions of chicken into 5 soup bowls.
- Cook the rice noodles according to package directions. Scoop equal portions of rice noodles into 5 soup bowls.
- Use a fine-mesh sieve lined with cheesecloth to strain the broth. Discard the solids. Salt and pepper the broth to taste (mine was perfect already). Ladle the broth into the 5 bowls.
- Serve the soup topped with desired toppings. (A squeeze of lime and crunch of bean sprouts was so good!)
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 8 quart pot with no changes or halve the recipe in the 3 quart pot.
Recipe adapted from Damn Delicious
- Category: Soup
- Method: Instant Pot or Slow Cooker