Vietnamese Chicken and Cilantro Soup

By Joyce-2

Ingredients

• 1 quart water
• 3 tbsp Better Than Bouillon Organic reduced sodium chicken base
• 1/2 onion sliced
• 1 cup mushroom cleaned wiped and sliced
• 1/2 tbsp minced garlic (about 3 cloves)
• 1 tbsp Hoisin sauce
• 2 ounces rice vermicelli noodles
• 6 ounces cooked and shredded chicken. You can used canned chicken from Costco
• 2 tsp fresh lime juice
• 1/2 cup fresh cilantro leaves, washed and dried (about 1/4 bunch)

Details

Servings 4
Preparation time 30mins
Cooking time 45mins
Adapted from

Preparation

Step 1

1. In a large saucepan, stir together water and chicken base and bring to a boil, stirring over high heat. Add onion, mushrooms, garlic and hoisin sauce.

2. Reduce heat to medium-low and simmer for approximately 20 minutes.

3. While soup is simmering soak dry rice noodles in warm water until soft. About 20 minutes.

4. Drain noodles and keep warm until needed.

5. Just prior to serving bring soup back to a boil and remove from heat and stir in lime juice.

6. Divide rice noodles into 4 bowls.

7. Top noodles with chicken and cilantro.

8. Ladle hot soup over chicken and noodles.