Chicken Soup With Rice Noodles

By Chez_Alexander

Ingredients

• 3 ounces (85 g) thin rice noodles (e.g., Thai Kitchen)
• 1 cup (250 mL) shredded cooked chicken
• 2 tablespoons (15 mL) chopped fresh cilantro
• 2 tablespoons (15 mL) chopped green onion
• 4 cups (1 L) chicken broth
• 1 cup (250 mL) water
• 1/2 (125 mL) cup thinly sliced carrot
• 1/2 cup (125 mL) sliced mushrooms
• 2 tablespoons (30 mL) fish sauce (e.g., Thai Kitchen)
• 2 tablespoons (30 mL) fresh lime juice
• 1 tablespoon (15 mL) sugar

Details

Servings 6
Cooking time 15mins

Preparation

Step 1

1. Bring 8 cups water to boil in medium saucepan. Add rice noodles; cook 3 to 4 minutes or until tender. Drain. Rinse noodles under cold water to cool. Divide noodles among 6 soup bowls.

2. Divide chicken, cilantro and green onion evenly among bowls.

3. Bring chicken broth, water, carrot, mushrooms, fish sauce, lime juice and sugar to boil in same saucepan. Ladle broth mixture over noodle mixture in each bowl. Serve immediately.