Prepare the rice noodles according to the package directions. Be sure to drain and rinse as directed.
Meanwhile, add the broth to a large pot (or skillet with tall sides) over medium heat. Bring to a simmer, then add the garlic and ginger.
Add the chicken and simmer for 4 minutes. Transfer to a bowl using a slotted spoon. (This prevents it from overcooking.)
Add the vegetables to the pot and stir. Simmer for 4-6 minutes, or until the vegetables are just tender. Do not overcook.
Stir in the soy sauce and lime juice. Taste the broth and adjust with a little salt if needed. Add the rice noodles and chicken. Stir gently to combine.
Serve warm with desired toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in 30-second increments, stirring in between to avoid overcooking the ingredients.
If you want to make it ahead, you can keep the noodles separate and add them when you go to serve the soup. Toss the noodles in a little toasted sesame oil or neutral oil to prevent them from sticking together as they sit.
Use frozen ginger if desired. It is often sold in little cubes in the freezer aisle, and you can add 1-2 right into the broth.
Use jarred minced ginger if you prefer.
Swap in shrimp, diced tofu, or beef in place of the chicken if you prefer.
Poach the chicken, then move it to a separate bowl and add it back in right before serving to ensure it doesn't overcook.
Taste the broth and season with salt or additional soy sauce as needed.
Cut up the noodles for younger toddlers. Drain off most of the liquid to make it easier to eat, too.
Add flavor to adult servings with the desired toppings.
I love to put this Kids Scissor Set out for my kids to cut their own noodles.