When we think of pasta, our minds often jump straight to the many well-loved Italian dishes. But let me introduce you to something a little different—Vietnamese Chicken Pasta Soup.
I hadn’t made this dish in quite a while, but something made me think of it this morning. I decided to cook it for my husband – his first time trying it – and he was so pleasantly surprised by how tasty it turned out. Even better, it’s quite a healthy meal, too, which suits his current diet. The kids were happy, too. Each of them went back for more, which is always a good sign.
A Vietnamese twist on a classic favourite
While pasta might not traditionally be a big part of Vietnamese cooking, noodle soups certainly are. I wouldn’t be surprised if this dish came about as a creative Vietnamese spin on Western pasta, combining the comfort of noodles in soup with the freshness and warmth of home-style cooking. Vietnamese Chicken Pasta Soup is hearty yet light, full of flavour and wonderfully easy to make.
Everything comes together in one pot – soft pasta, tender chicken and vegetables like carrots, mushrooms and baby corn, all gently simmered in chicken stock. The result? A soul-warming, family-friendly bowl that feels both familiar and new.
What you’ll need
The ingredients are simple and flexible – another reason why this dish might become a favourite in your household. Here’s what I use:
- Chicken: I always go for drumsticks. The meat is tender and flavourful, and once I remove the meat, the bones go straight into the pot for making fresh chicken stock – this adds a natural sweetness that’s essential to the soup.
- Pasta: Any shape you like will do. Just cook it until it’s about 90% done, then rinse under cold water to stop the cooking process. It’ll finish cooking perfectly once it’s in the soup.
- Vegetables: Use what you have, but I tend to go for chopped carrots, baby corn, dried shiitake mushrooms, chestnut mushrooms and chopped onion.
- Aromatics: Garlic and shallots, finely minced, give the dish a gorgeous base flavour when fried.
- Seasoning: Just salt, ground pepper and a splash of fish sauce.
- Garnish: A handful of freshly chopped spring onions.
- Olive oil: For frying the aromatics and chicken.
How to make Vietnamese Chicken Pasta Soup
Start by making the chicken stock. After deboning the drumsticks, I put all the bones into a pot with around 2 litres of water and a pinch of salt. Bring it to a boil, then lower the heat and let it simmer gently for 20-30 minutes. While it’s going, slice the chicken meat into bite-size pieces and get your veg ready.
I chop the carrots and onions into small cubes, slice the baby corn and mushrooms, and have the garlic and shallots ready for frying.
Next, boil the pasta with a pinch of salt and a little olive oil – just until it’s about 90% cooked, then rinse under cold water and set aside.
In a separate pan, heat a tablespoon of olive oil and fry the minced garlic and shallots over medium-high heat until golden and fragrant. Add the sliced chicken, season with salt and pepper and stir until the meat is browned and sealed – about 5 to 7 minutes.
Now pour in the chicken stock, along with your chopped vegetables (except the onion for now) and fish sauce. Let everything simmer for around 7-10 minutes. Add the onions and pasta, simmer for another couple of minutes then turn off the heat.
Time to serve
Ladle the hot Vietnamese Chicken Pasta Soup into bowls and top with chopped spring onions for a fresh lift. It’s best served immediately while the broth is still steaming and the vegetables are perfectly tender.
This dish has quickly earned its spot in our weekly rotation – it’s quick, nutritious and incredibly satisfying. Whether you’re cooking for family, friends or just yourself, Vietnamese Chicken Pasta Soup is a brilliant way to bring something comforting and wholesome to the table.
Craving more noodle-based comfort food? Head over to the Noodles section on my blog for more Vietnamese-inspired noodle recipes that are just as easy and delicious.
Vietnamese Chicken Pasta Soup (Súp Nui Gà)
Description
This easy Vietnamese Chicken Pasta Soup is a comforting, one-pot meal made with tender chicken, soft pasta and a medley of vegetables simmered in a fresh chicken broth. Infused with garlic, shallots and a dash of fish sauce, it's a light yet nourishing dish that's perfect for the whole family. Inspired by traditional Vietnamese noodle soups with a fun pasta twist, it's a quick to make and full of flavour.
Ingredients
For the soup
For the stock
Instructions
-
Make the chicken stock
- Add the drumstick bones to a large pot with 2 litres of water and a pinch of salt. Bring to a boil, then reduce to a simmer for 20-30 minutes.
-
Prepare the pasta
- Boil the pasta in water with a pinch of salt and a dash of olive oil for 5-7 minutes until about 90% cooked.
- Drain and rinse under cold water. Set aside.
-
Sauté the aromatics and chicken
- In a separate pan, heat the olive oil. Add the minced garlic and shallots, frying until golden and fragrant.
- Add the chopped chicken, season with salt and pepper, and stir until sealed and lightly browned (about 5-7 minutes).
-
Simmer the soup
- Pour the chicken stock into the pan with the chicken.
- Add carrots, baby corn, shiitake, chestnut mushrooms and fish sauce.
- Simmer for 7-10 minutes until veg is tender.
-
Finish with pasta and onion
- Add the chopped onion and pre-cooked pasta to the pot.
- Simmer for another couple of minutes.
- Taste and adjust seasoning with fish sauce.
-
Serve
- Ladle into bowls and garnish with chopped spring onions.
- Best enjoyed hot!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 544.6kcal
- % Daily Value *
- Total Fat 18.78g29%
- Saturated Fat 4.64g24%
- Trans Fat 0.07g
- Cholesterol 153.33mg52%
- Sodium 721.63mg31%
- Potassium 848.46mg25%
- Total Carbohydrate 53.8g18%
- Dietary Fiber 4.31g18%
- Sugars 5.46g
- Protein 39.74g80%
- Vitamin A 111.7 IU
- Vitamin C 12.32 mg
- Calcium 42.81 mg
- Iron 2.56 mg
- Vitamin D 0.56 IU
- Vitamin E 0.82 IU
- Vitamin K 7.86 mcg
- Thiamin 0.27 mg
- Riboflavin 0.57 mg
- Niacin 11.51 mg
- Vitamin B6 0.91 mg
- Folate 52.14 mcg
- Vitamin B12 0.91 mcg
- Phosphorus 444.25 mg
- Magnesium 93.92 mg
- Zinc 4.83 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
