phuongle19
Tender shredded chicken, carrots, and macaroni in a savory chicken and shiitake broth—this sup nui ga is an easy, comforting meal that doesn’t require simmering a whole chicken.
I’m using chicken broth as a shortcut, then cooking boneless chicken thighs right in it for extra flavor. Dried shiitake mushrooms and a little of their soaking liquid give the soup more depth, while carrots and onion bring a gentle sweetness.
Once the chicken is tender, I shred it and pile it over the nui before pouring the hot broth over everything. Finish with green onions, cilantro, and black pepper, and you have a cozy bowl with very little hands-on work.
What Is Sup Nui Ga?
Sup nui ga is Vietnamese chicken macaroni soup. There are plenty of variations, from simple chicken and onion broths to bowls filled with carrots, daikon, and other vegetables.
This version keeps things simple with boneless chicken thighs, carrots, and dried shiitake mushrooms. You can use Vietnamese rice macaroni or regular elbow macaroni—cook whichever you choose according to its package instructions.
Why Use Dried Shiitake Mushrooms?
Dried shiitake mushrooms bring a concentrated savory flavor to the broth. Their soaking liquid adds another layer of mushroom flavor, so I use a little of that too.
Start with ½ cup of soaking liquid for 4 cups of chicken broth. You can add more if you like a stronger mushroom flavor, but I still want the chicken to come through.
Strain the soaking liquid well to remove any grit, and trim off the tough stems after the mushrooms soften. The caps become tender, but the stems can stay chewy.
How I Season the Broth
I start with chicken broth, shiitake soaking liquid, and salt, then taste after the chicken and vegetables have simmered.
You may not need much else. If the soup needs more savory depth, add a little MSG. If it needs a stronger chicken flavor, add chicken bouillon. Fish sauce is optional too—I’ll add a little if the broth needs it.
Different chicken broths vary quite a bit in flavor and saltiness, so add these seasonings a little at a time.
Cook the Nui Separately
Cooking the macaroni separately keeps the starch out of the broth and lets you control how much goes into each bowl. It also keeps leftover noodles from soaking up all your soup.
For serving, divide the cooked nui between bowls, top with shredded chicken and green onions, and ladle the hot broth, carrots, and mushrooms over everything.
Recipe Card
Sup Nui Ga with Shiitake Mushrooms
Description
Tender shredded chicken, carrots, and macaroni in a savory chicken and dried shiitake broth.Ingredients
For the soup
Optional seasoning adjustments
For serving
Instructions
-
Soak the mushrooms
Briefly rinse the dried shiitake mushrooms, then cover with warm water and soak for 30–60 minutes, or until fully softened. Thicker mushrooms may take longer. Trim off and discard the tough stems and slice the caps. Strain the soaking liquid through a coffee filter or paper towel-lined sieve; reserve ½ cup. -
Start the soup
Add chicken broth, reserved mushroom soaking liquid, chicken thighs, and onion to a pot. Bring to a gentle simmer and skim off any foam. -
Simmer
Add carrots and mushrooms. Simmer gently, partially covered, for about 20–25 minutes, until the chicken is tender and reaches 165°F and the carrots are tender. Avoid a rolling boil. -
Cook the nui
Meanwhile, cook the nui in a separate pot according to package instructions. Drain. -
Shred the chicken
Remove the thighs, cool slightly, and shred into bite-size pieces. Remove the onion, or cut it up and keep it in the soup if desired. -
Season the broth
If the broth has reduced too much, add a splash of water. Taste and add salt as needed. Add MSG, chicken bouillon, or fish sauce only if needed, tasting between additions. For stronger mushroom flavor, add a little more strained soaking liquid and bring back to a simmer. -
Assemble
Divide the nui between two bowls. Top with shredded chicken and green onions, then ladle over the hot broth, carrots, and mushrooms. Finish with cilantro, black pepper, and optional fried shallots.
Note
Allow 30–60 minutes for mushroom soaking, or until fully softened; thicker mushrooms may take longer. Start with ½ cup soaking liquid and increase to taste. Cook and store nui separately from the soup. Season with fish sauce, MSG, or bouillon only if needed.Sup Nui Ga with Shiitake Mushrooms
Serves: 2 generous bowls
Prep: 15 minutes
Cook: 30 minutes
Mushroom soaking: 30–60 minutes, or until fully softened
Ingredients
For the soup
– 6–7 oz dried nui or elbow macaroni
– ¾–1 lb boneless, skinless chicken thighs
– 4 cups low-sodium chicken broth
– 6 or more medium dried shiitake mushrooms
– ½ cup strained shiitake soaking liquid, plus more to taste
– 2 medium carrots, peeled and sliced ¼ inch thick
– ½ small yellow onion, left intact
– salt, to taste
Optional seasoning adjustments
– MSG, to taste, only if needed
– chicken bouillon, to taste, only if needed
– fish sauce, to taste, only if needed
For serving
– 2 green onions, thinly sliced
– chopped cilantro
– black pepper, to taste
– fried shallots, optional
Instructions
- Soak the mushrooms. Briefly rinse the dried shiitake mushrooms, then cover with warm water and soak for 30–60 minutes, or until fully softened. Thicker mushrooms may take longer. Trim off and discard the tough stems and slice the caps. Strain the soaking liquid through a coffee filter or paper towel-lined sieve; reserve ½ cup.
- Start the soup. Add chicken broth, reserved mushroom soaking liquid, chicken thighs, and onion to a pot. Bring to a gentle simmer and skim off any foam.
- Simmer. Add carrots and mushrooms. Simmer gently, partially covered, for about 20–25 minutes, until the chicken is tender and reaches 165°F and the carrots are tender. Avoid a rolling boil.
- Cook the nui. Meanwhile, cook the nui in a separate pot according to package instructions. Drain.
- Shred the chicken. Remove the thighs, cool slightly, and shred into bite-size pieces. Remove the onion, or cut it up and keep it in the soup if desired.
- Season the broth. If the broth has reduced too much, add a splash of water. Taste and add salt as needed. Add MSG, chicken bouillon, or fish sauce only if needed, tasting between additions. For stronger mushroom flavor, add a little more strained soaking liquid and bring back to a simmer.
- Assemble. Divide the nui between two bowls. Top with shredded chicken and green onions, then ladle over the hot broth, carrots, and mushrooms. Finish with cilantro, black pepper, and optional fried shallots.
Notes
– Choose a mild, low-sodium chicken broth so the chicken and shiitake flavors can come through.
– Mushroom soaking liquid will naturally darken the broth.
– Remove the chicken once tender. If the carrots need longer, let them finish cooking while you shred the chicken.
– Store the nui separately from the chicken and broth so it doesn’t absorb the liquid.
