Vietnamese Chicken Noodle Soup

Ingredients

• 2 can(s) chicken broth (14 1/2 oz)

Preparation

1. Ingredients


2. 2 14 1/2 ounce cans reduced-sodium chicken broth
3. 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
4. 1 cup shredded carrots
5. 1 cup snow peas, thinly sliced
6. 2 tablespoons chopped fresh ginger
7. 2 scallions, thinly sliced
8. 1 tablespoon reduced-sodium soy sauce
9. 1 tablespoon lime juice
10. 2 teaspoons Asian hot sauce (such as Sriracha)
11. 6 ounces rice noodles (such as Thai Kitchen Stir-Fry Rice Noodles)
12. 1/4 cup mint leaves
13. 1/4 cup cilantro leaves


14. Directions


15. 1. In a large pot, bring chicken broth and 1 1/2 cups water to a boil. Add chicken and simmer 3 minutes. Add carrots, snow peas and ginger; simmer 3 minutes.


16. 2. Stir in scallions, soy sauce, lime juice and hot sauce.


17. 3. Meanwhile, boil rice noodles for 6 minutes. Drain.


18. 4. Divide cooked noodles among four bowls. Spoon an equal amount of soup into each bowl of noodles.


19. 5. Scatter mint and cilantro over each dish and serve immediately.