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We are well into Spring, yet we see many northern friends with snow still on the ground and our southern friends are covered with pollen-inducing, pesky allergies. No better time than a perfect bowl of comforting chicken noodle soup. Consider our weeknight chicken pho as a new take on Mom’s chicken noodle soup, with a delicious Asian twist.

Our very own Theresa Motter and Mrs. Kim shared this recipe with our friends at “Good Morning Texas” along with some family traditions.

Please take a moment to see Mrs. Kim share the very beginnings of Van’s Kitchen and “Good Morning Texas” host Jane McGarry helps us share a simple overview of this easy Mom’s chicken noodle soup featuring Van’s Kitchen egg rolls.

If properly planned, this recipe can be on the table in about 20 minutes and the spice level can be customized to your personal preference.

Mom's chicken noodle soup
Recipe type: Soup
Cuisine: Vietnamese
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
The soup
  • White meat from 1 rotisserie chicken, shredded
  • 6 cups chicken stock
  • 8 oz. dry rice noodles
  • 2 cloves garlic, grated
  • 1 T fresh ginger, grated
  • 2 T hoisin sauce
  • 1 T fish sauce
  • filling from 4 Van’s Kitchen Chicken Egg Rolls
  • salt and pepper to taste
The toppings
  • wrappers from 4 Van’s Kitchen Chicken Egg Rolls, thinly sliced
  • bean sprouts
  • ¼ C mint leaves
  • ¼ C basil leaves
  • ¼ C cilantro leaves
  • ½ C scallions, thinly sliced
  • 8 lime wedges
  • 1 jalapeño, thinly sliced
  • sriracha sauce, to taste
  1. In a large pot, cook the rice noodles according to instructions; drain and set aside.
  2. Cut the ends from each of the egg rolls. Cut the wrapper of each egg roll lengthwise on one side. Carefully open the egg roll and remove the filling from each, keeping the wrapper intact. Put the wrappers aside for later use.
  3. Preheat oven to 350˚F.
  4. Heat another pot over medium heat. Add shredded chicken, garlic, and ginger and sauté for 1-2 minutes. Add chicken stock, hoisin sauce, fish sauce, and egg roll filling to the pot. Stir and bring to a boil. Reduce heat to simmer for 20 minutes. Add salt and pepper to taste.
  5. While the soup simmers, flatten the reserved egg roll wrappers and place them on a parchment-lined baking sheet. Bake the egg roll wrappers for 10-12 minutes or until lightly browned, dry, and crisp. After cooling slightly, cut the wrappers into thin strips.
  6. While the egg roll wrappers bake, slice the scallions, lime wedges, jalapeño, and any oversized herb leaves.
  7. Divide the noodles among 4 bowls. Divide the soup and then the toppings evenly over the noodles. Garnish each bowl with crispy egg rolls wrapper strips just before serving. Serve warm.