This Vietnamese chicken noodle soup is my absolute favorite comfort food in the winter! A quick and easy version of pho soup, it’s warm, hearty, and full of bright flavors with just a hint of heat.

Love soup? Try our Thai red curry noodle soup and lemon chicken soup recipe.

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You Will Love this Vietnamese Chicken Noodle Soup!

  • Weeknight Favorite: I’ve made this soup more times than I can count, especially in the colder months when I’m craving something warm and satisfying but don’t have time to babysit a pot all evening. It’s a simplified take on traditional pho that still delivers bold, comforting flavor without the need for a long simmer time.
  • Deep, Flavorful Broth: The secret to this soup’s richness is in the broth. I use a high-quality chicken stock (like my homemade chicken stock or Pacific Foods organic chicken stock) and simmer it with garlic, fish sauce, and warming spices. This creates a deeply savory, aromatic flavor you expect from a slow-cooked soup in a fraction of the time.
  • Crowd Favorite: My family always finishes their bowls, slurping up every last drop, and I’ve received countless messages from readers who say the same. With a five-star rating and glowing reviews, this recipe has earned its place as a trusted favorite for both new and seasoned cooks alike!
side view vietnamese chicken soup

Bok Choy Chicken Soup Ingredients

You’ll need the following ingredients for this Vietnamese chicken soup:

  • ramen noodles
  • chicken tenders
  • limes
  • soy sauce
  • fish sauce
  • fresh ginger
  • garlic
  • paprika
  • chicken stock
  • bean sprouts
  • bok choy
  • toasted sesame oil

For serving, sliced jalapeño, cilantro, and green onions.

ingredients for vietnamese chicken noodle soup

How to Make Vietnamese Chicken Noodle Soup

  • Step 1: Prep the Chicken – in a bowl combine the chicken with lime juice, soy sauce, fish sauce, ginger, garlic, and paprika. Toss it around and let it stand at room temperature for 15 minutes.
chicken tenders in a bowl
  • Step 2: Make the Broth – in a 4-quart dutch-oven or heavy-duty soup pot, cook the chicken with its liquid until no longer pink, about 3-4 minutes. Chicken will have a lot of juice and liquid and that’s okay. Don’t forget to season with salt and pepper.

Add chicken stock and bring to a boil. Season with salt and pepper. Reduce heat and simmer, partially covered, for about 5-7 minutes or until the chicken is cooked through.

chicken and broth in dutch oven
  • Step 3: Add the Greens – Stir in bok choy and bean sprouts. Cook for 1-2 minutes or until the bok choy is wilted. Remove the pot off heat and add a drizzle of sesame oil to the broth, about 1 teaspoon.
bok choy and bean sprouts in soup

Tip: Cook the ramen noodles according to the package instructions just prior to serving. Drain and keep warm.

Chicken Bok Choy Soup Substitutions

  • Chicken – I like using chicken tenders in this soup because they’re so easy to work with and cook fairly quickly. But boneless, skinless chicken breast can be used instead or even boneless, skinless chicken thighs.
  • Bean Sprouts – If your supermarket carries fresh bean sprouts then definitely take advantage of them. They’re going to be fresh and much tastier than canned bean sprouts.
  • Bok Choy – Spinach is a good substitute for the bok choy. You can add a little more than 3 cups since spinach cooks down so much.

How to Serve Vietnamese Chicken Soup

When serving Vietnamese chicken soup I find that the toppings are as important as the soup here. They add a pop of color and scrumptious flavor. 

Serve a platter of prepared toppings along with the soup, such as sliced jalapeño peppers, green onions, and cilantro. You can also add in some fresh basil, mint, lime wedges, sesame oil, and hot chili sauce.

To serve Vietnamese soup, add cooked ramen noodles to a bowl, ladle a generous serving of chicken soup, and top with loads of greens.

And don’t limit this noodle soup just to lunchtime, instead pair the soup with some of these amazing sides to make a nutrient-dense meal.

vietnamese soup

How to Store Vietnamese Chicken Noodle Soup

Store leftover soup in an airtight container in the fridge for up to 5 days. You can also freeze the soup for up to 3 months. If possible, I recommend storing the noodles separately from the soup. Otherwise, they tend to become too soggy.

Thaw frozen Vietnamese chicken noodle soup in the fridge overnight, and reheat it in a pot over medium heat on the stove. If needed, prepare a new batch of noodles, and add them to the broth just before serving.

More Chicken Soup Recipes

Carrabba’s Copycat Shredded Chicken Soup

Green Split Pea Soup

Creamy Chicken and Mushroom Soup

Lemon Chicken Soup Recipe

If you try our Vietnamese chicken noodle soup, please leave a star rating and a comment letting us know how you liked the recipe.

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overhead vietnamese chicken noodle soup

Vietnamese Chicken Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Katya
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 4-6
  • Category: Soup
  • Method: Simmer
  • Cuisine: Vietnamese
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Description

Vietnamese chicken noodle soup with ramen noodles, ginger, bok choy, and fresh sprouts. It’s such a delicious and easy twist on the traditional pho soup.

Ingredients

Units Scale
  • 1 lb. chicken tenders, cut into thin strips
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. low-sodium soy sauce
  • 2 Tbsp. fish sauce
  • 1 Tbsp. finely minced fresh ginger or grated with microplane
  • 2 cloves garlic, minced
  • ½ tsp. paprika
  • 1 Tbsp. avocado oil or other neutral tasting oil
  • 6 cups good-quality chicken stock
  • 14 oz. canned or fresh bean sprouts, drained
  • 3 cups chopped bok choy, greens and whites
  • Toasted sesame oil, to taste
  • 8-10 oz. package ramen noodles
  • Kosher salt and fresh black pepper

For Serving

  • Jalapeño peppers, thinly sliced
  • Green onions, chopped
  • Cilantro, roughly chopped

Instructions

  1. In a bowl, combine the chicken tenders, lime juice, soy sauce, fish sauce, ginger, garlic, and paprika. Let the chicken marinate at room temperature for 15 minutes.
  2. Heat avocado oil in a heavy-duty dutch oven or a soup pot over medium-high heat. When hot, add chicken and its liquid. Season with salt and pepper, to taste. Cook, stirring, until chicken is no longer pink, 3-4 minutes. Chicken will have a lot of liquid and juice and that’s okay.
  3. Add chicken stock. Season the stock with salt and pepper, to taste. Bring to a boil. Reduce heat to medium and simmer, partially covered, for about 5-7 minutes or until the chicken is cooked through.
  4. Stir in bean sprouts and bok choy. Cook for additional 1-2 minutes or until bok choy greens are wilted and whites tender crisp. Taste the broth for salt and add more if needed.
  5. Remove the soup off heat. Add a light drizzle of sesame oil to the broth, about 1 teaspoon or more to taste.
  6. Prepare the ramen noodles according to package instructions, just prior to serving. Drain well.
  7. To serve, arrange the cooked noodles in a serving bowl, ladle the soup over the noodles, and top with jalapeño peppers, green onions, and cilantro.

Notes

  • Substitutions: Boneless, skinless breast or boneless thighs can be used in place of chicken tenders. Can’t find bok choy? Baby spinach is a good swap. You can add a little more than 3 cups since spinach cooks down so much. 
  • More Toppings: Toppings are as important as the soup here. Freel free to add more, such as fresh basil leaves, fresh mint leaves, lime wedges, and hot chili sauce.
  • Few Recipe Notes: This recipe is quite simple with minimal cooking time, so the quality of the ingredients does make a difference. Use good-quality chicken stock or even better use chicken bone broth. Use fresh ginger, garlic, and lime juice. Avoid anything bottled. Also, the key to delicious soup broth is to get your broth nicely seasoned. Taste and adjust salt every step of cooking. If you find your broth a little flat or lacking depth of flavor, try adding a little more soy sauce. 

Nutrition

  • Serving Size:
  • Calories: 234
  • Sugar: 4.7 g
  • Sodium: 1156.5 mg
  • Fat: 7.7 g
  • Carbohydrates: 27 g
  • Protein: 14.6 g
  • Cholesterol: 23.4 mg

Recipe originally published March 2015. It was lightly adapted from: Nigella Lawson “Nigella Kitchen”