Rice-Noodle Chicken Soup - Recipe.com

By Valarie

Ingredients

• 12 cups chicken broth
• 1/2 head napa cabbage, rinsed, hard core removed and cabbage cut into 1-inch-wide strips (about 8 cups)
• 2 large carrots, peeled and thinly sliced
• 2 large ribs celery, thinly sliced
• 1/4 pound broad rice noodles
• 1 22 ounce package Tyson® Grilled & Ready® Frozen Chicken Breast Strips, thawed and cut into bite-size pieces
• 1 8 ounce can sliced water chestnuts, drained
• 1/4 cup reduced-sodium soy sauce
• 1/4 cup fresh cilantro leaves
• 2 - 3 tablespoons hoisin sauce

Details

Servings 9
Preparation time 30mins
Cooking time 30mins
Adapted from recipe.com

Preparation

Step 1

1. In a large pot or Dutch oven bring broth to boiling. Add cabbage, carrots, and celery; reduce heat. Simmer 4 minutes.

2. Add noodles; simmer 3-4 minutes or until noodles are tender but still firm, stirring occasionally.

3. Add Grilled & Ready® Chicken Breast Strips, water chestnuts, soy sauce, cilantro, and hoisin sauce; simmer 2 minutes or until heated through. Serving Suggestion:

1. Garnish soup with snipped fresh cilantro or parsley. Serve with purchased egg rolls or pot stickers.