Chicken noodle broth recipe

12 INGREDIENTS • 5 STEPS • 15MIN

Chicken noodle broth recipe

Recipe
This quick Vietnamese-inspired chicken noodle broth recipe is full of bold, fragrant flavours, but ready in 15 minutes – ideal when you need a bit of immune-supporting comfort food but it’s a busy weeknight. Healthy, fragrant and ready in a flash, it’s just what you’ll be craving as the weather turns chilly.
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This quick Vietnamese-inspired chicken noodle broth recipe is full of bold, fragrant flavours, but ready in 15 minutes – ideal when you need a bit of immune-supporting comfort food but it’s a busy weeknight. Healthy, fragrant and ready in a flash, it’s just what you’ll be craving as the weather turns chilly.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

15MIN

Total time

Ingredients

Servings
2
2 tsp
ginger paste
2 tsp
M&S chopped garlic
4 pieces
M&S frozen chicken bone broth
2
star anise
2 tbsp
M&S nuoc cham dipping sauce
1 tbsp
dark soy sauce
1 pack
(165 g)
M&S flame grilled chicken mini fillets
300 g
beansprouts
90 g
M&S rice vermicelli noodles
10 g
Thai basil, leaves picked
1
lime, cut into wedges
to taste
M&S sriracha sauce
Love This Recipe?
Add to plan
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Chicken noodle broth recipe
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Heat a large saucepan over medium-high heat. Add a glug of vegetable oil followed by the ginger paste (2 tsp) and chopped garlic (2 tsp). Cook for 1 minute and then add the frozen chicken bone broth (4 pieces) followed by 500ml of water.
step 2
Add the star anise (2), nuoc cham dipping sauce (2 tbsp) and soy sauce (1 tbsp) and bring to a boil. Boil for 2-3 minutes, then reduce to a simmer.
step 3
Shred the mini fillets (1 pack) with a fork and add to the broth with the beansprouts (300 g). Simmer for 3 minutes.
step 4
Meanwhile, bring a small, lidded saucepan filled with hot water to a boil. Once boiling, drop in the noddles (90 g) and then cover with a lid. Turn off the heat and leave to stand for 5 minutes. Drain and rinse under cold water.
step 5
Add the cold noodles to two bowls and top with the chicken broth. Top with Thai basil leaves (10 g) and serve with the lime wedges (1) and a drizzle of sriracha (to taste), if you like.
step 5 Add the cold noodles to two bowls and top with the chicken broth. Top with Thai basil leaves (10 g) and serve with the lime wedges (1) and a drizzle of sriracha (to taste), if you like.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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