Simmered Chicken and Herb Noodle Soup

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant soup with tender chicken, rice noodles, and aromatic herbs simmered in a light broth, brightened with lime and fish sauce. This Asian recipe, ready in about 35 minutes, pairs Boneless skinless chicken breast, Chicken broth, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 2 Laotian cuisine 400 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

12 oz Boneless skinless chicken breast
4 cups Chicken broth
2 cloves Garlic
1 Shallot
1 Red chili
8 oz Rice noodles
1/2 cup Fresh basil
1/4 cup Fresh mint
2 tbsp Fish sauce
1 Lime

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Cut 12 oz boneless skinless chicken breast into thin strips and set aside. In a pot, combine 4 cups chicken broth, 2 minced garlic cloves, 1 minced shallot, and 1 minced red chili. Bring to a gentle simmer over medium heat and cook for 12 minutes to infuse flavors.
Step 2: Add the chicken strips to the simmering broth and cook for 5 minutes until no longer pink. Stir in 8 oz rice noodles and simmer for 4 minutes until tender.
Step 3: Remove from heat and stir in 1/2 cup chopped fresh basil, 1/4 cup chopped fresh mint, 2 tbsp fish sauce, and the juice of 1 lime. Let sit for 1 minute to allow herbs to bloom before serving.