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You ever have one of those days where all you want is a big ol’ bowl of something warm, simple, and made with love? That’s what this soup is. No bells and whistles. Just tender chicken, slurpy glass noodles, and a broth that tastes like someone gave you a hug and said, “You’re okay.”
I first had this soup at a backyard potluck in Maui. There were folding tables, paper plates, kids running barefoot, and this one quiet auntie in the corner stirring a big pot. She didn’t say much—but honey, her soup spoke. I’ve been trying to recreate that feeling ever since. And I think this version comes pretty close.
Why You’ll Probably Crave This Again:
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Ginger broth that heals your soul — sniffly nose, sad heart, sore feet? Fixed.
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Easy enough for a Tuesday — but tastes like you tried.
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Cellophane noodles = cozy slurp factor.
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Only a handful of ingredients — nothing fancy, just good stuff.
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Leftovers are even better. Like, “hide-it-in-the-back-of-the-fridge” better.
What You’ll Need (And a Few Friendly Notes)
Let’s keep it simple — no need to overthink it. But here’s the scoop on the ingredients:
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Chicken thighs (2-3 lbs)
Go with bone-in for more flavor if you have the time. But boneless works fine too. Thighs are best—don’t even bother with breasts unless that’s all you’ve got. -
Chicken broth (32 oz)
I use low-sodium so I can season it how I like. Homemade is great, but store-bought is just fine. No guilt here. -
Soy sauce (1 tbsp)
Just a splash. Low-sodium, ideally. Adds that savory, “mmm what is that?” kinda flavor. -
Grated ginger (1½ tsp)
Fresh is non-negotiable. Use a microplane or the side of a spoon to scrape off the skin and get it nice and fine. Don’t skip this—it makes the whole soup sing. -
Kosher salt (1 tsp)
Start there. Taste at the end. Add more if your soul tells you to. -
Cellophane noodles (8 oz)
Also called glass noodles or bean thread. You’ll find them in the Asian section. They look weird and wiry, but once they soften? Oh honey. Like silk. -
Green onions
Slice up a whole bunch. They brighten the bowl and add a little freshness.
Let’s Make Some Magic in a Pot
Step 1: Broth is the Boss
Throw your chicken, broth, soy sauce, ginger, and salt into a big pot. Bring it to a gentle boil, then drop it to a simmer. Let it go for about 30 minutes. The broth will get all rich and cozy, and the chicken’ll fall apart like it’s been waiting for this moment all day.
Tip: If foam pops up, just skim it off with a spoon. No one wants that in their bowl.
Step 2: Let Those Noodles Soak
While the pot’s doing its thing, grab a big bowl, toss in the noodles, and cover them with water. Just room temp water is fine. Let them hang out for 30 minutes while the chicken cooks.
Step 3: Shred Like You Mean It
Once the chicken’s done, fish it out of the pot. It’ll be hot, so maybe give it a minute. Then shred or chop it up however you like it—big chunks or tiny strands, your call.
(And yes, taste a piece. I always do. Perks of the job.)
Step 4: Bring It All Together
Add the noodles and shredded chicken back into the pot. Simmer for 5 more minutes until the noodles are soft and see-through.
🎉 That’s it. You’re done. No thickening, no blending, no weird ingredients. Just good soup.
Wanna Mix It Up? Try These Ideas:
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Toss in some spinach or baby bok choy at the end for a veggie boost.
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Add a squeeze of lime for a little brightness.
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Feeling spicy? Chili crisp, sriracha, or even a few red pepper flakes’ll do the trick.
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Got mushrooms? Shiitake or oyster would be divine.
Storing It Like a Pro
Let’s be real—this soup is even better the next day. Something about the ginger and broth mellowing overnight… chef’s kiss.
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Fridge: Keeps 3–4 days easy. Noodles will soak up some broth, so just add a splash of water when you reheat.
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Freezer: Meh. You can freeze it, but the noodles get weird. If you plan to freeze it, don’t add the noodles yet. Just freeze the broth and chicken, then cook fresh noodles when you’re ready.
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Microwave or stovetop: Both work. Just heat it gently and stir often.
Before You Go…
If you’re feeling a little off, a little cold, a little tired—or just craving something real—this soup’s got you. It’s not trendy. It’s not complicated. But it’s honest. And sometimes, that’s exactly what we need.
If you make it, let me know how it goes. Did you tweak it? Did your kids love it? Did it bring back memories of your own? Drop a comment or send me a photo—I’m always here for a good soup story.
Now go grab a bowl and take care of yourself, okay?
Love from my kitchen to yours.
Italian Bread Soup (Ribollita)
Ingredients
- 4 tablespoons olive oil
- 1 onion, finely diced
- 3 stalks celery, finely diced
- 2 cloves garlic, minced
- 3 cups loosely packed kale or spinach (or 1 3/4 cups frozen, defrosted)
- 3 cups tomato sauce or purée
- 1 small Parmesan rind
- 1 can white beans (19 oz), drained and rinsed
- 4 cups water
- 1 small baguette, torn into small pieces (preferably a bit stale or toasted)
- 1/4 cup grated Parmesan cheese
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- In a large pot, heat olive oil over medium heat and sauté onion and celery with salt and pepper for 5 to 7 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Add kale or spinach and cook until wilted, about 4 to 6 minutes.
- Stir in tomato sauce, Parmesan rind, white beans, and water. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes.
- Add torn bread pieces and continue simmering for 10 to 15 minutes. Add more water as needed if soup is too thick.
- Season again with salt and pepper, ladle into bowls, garnish with Parmesan cheese, and enjoy!
Notes