Vietnamese Chicken Broccoli Soup

Prep Time: 20 Mins

Cook Time: 20 Mins

Marinade Time: 3-24 hours

Total Time: 40 Mins

Serves: 2-3

Tender, flavorful chicken with a perfectly glazed finish, aromatic broth infused with ginger and fish sauce, and a pop of green from tenderstem broccoli create a dish that feels both light and satisfying. Whether you're looking to warm up on a chilly evening or meal-prep a wholesome weeknight dinner, this recipe is your go-to for bold flavors and nourishing ingredients.

Ingredients

Chicken marinade

4 chicken breasts (500g-600g), pounded to an even thickness

1 tablespoon neutral oil

2 tablespoons soy sauce

½ tablespoon fish sauce

1 tablespoon brown sugar

2 garlic cloves, minced

1 teaspoon freshly grated ginger

Soup

4 cups chicken stock

2 tablespoons fish sauce

2 cm piece of peeled ginger

1 spring onion, thinly sliced

250g dry rice noodles

250g tenderstem broccoli

Lime wedges (optional)

Freshly cut chilies (optional)

Directions

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1. Combine the neutral oil, soy sauce, fish sauce, brown sugar, garlic, and ginger. Toss the chicken breasts in the marinade and marinate in the fridge for 3-24 hours.

2. Preheat the broiler on high and on a lined baking tray place the chicken breasts. Cook for 5 minutes and then flip and brush on any extra marinade. Every 3-4 minutes brush on more marinade to build up a nice glaze. Cook until chicken reaches 165°F (74°C)  - the timing will depend on how hot your burners are and the size of your chicken breasts. Let rest, and when ready to serve cut the chicken into slices.

3. Heat your chicken stock in a saucepan with the piece of ginger and 2 tablespoons of fish sauce.

4. Cook your noodles according to package instructions.

5. Bring a pot of water to boil, salt heavily, and add the broccoli and cook until nicely tender 3-5 minutes.

6. To assemble the bowls, add chicken stock, noodles, chicken slices, broccoli, and green onions. Serve with a squeeze of lime juice and freshly cut chilies (optionally).

• Storing Tips

  Leftovers keep for 3 days in the refrigerator.

• Nutrition

  Per 1 serving (4 total):

  Calories: 509

  Carbohydrates: 67g

  Protein: 38g

  Fat: 8g

  Saturated Fat: 1g

  Fiber: 4g

  Sugar: 6g