Vietnamese Chicken Noodle Soup
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- 2 can(s) chicken broth (14 1/2 oz)
- 2 14 1/2 ounce cans reduced-sodium chicken broth
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 1 cup shredded carrots
- 1 cup snow peas, thinly sliced
- 2 tablespoons chopped fresh ginger
- 2 scallions, thinly sliced
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon lime juice
- 2 teaspoons Asian hot sauce (such as Sriracha)
- 6 ounces rice noodles (such as Thai Kitchen Stir-Fry Rice Noodles)
- 1/4 cup mint leaves
- 1/4 cup cilantro leaves
- 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.
- 2. Stir in scallions, soy sauce, lime juice and hot sauce.
- 3. Meanwhile, boil rice noodles for 6 minutes. Drain.
- 4. Divide cooked noodles among four bowls. Spoon an equal amount of soup into each bowl of noodles.
- 5. Scatter mint and cilantro over each dish and serve immediately.
This recipe is a personal recipe added by EleanorCook and has not been tested or endorsed by MyRecipes.
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Vietnamese Chicken Noodle Soup Recipe at a Glance
- COURSE: Soups/Stews