Chicken and Rice Noodles in Broth Recipe

Name: Chicken and Rice Noodles in Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon rice vinegar; 1/ 2 teaspoon minced fresh ginger; 1/2 teaspoon salt; 1 teaspoon Asian sesame oil; 1 pound boneless skinless chicken breasts, cut into thin julienne; 8 ounces rice noodles; 4 cups chicken broth; 1 whole garlic clove, crushed; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 8 ounces Spinach or bok choy leaves, washed and chopped; Salt and pepper

Servings: persons

1 tablespoon rice vinegar
1/ 2 teaspoon minced fresh ginger
1/2 teaspoon salt
1 teaspoon Asian sesame oil
1 pound boneless skinless chicken breasts, cut into thin julienne
8 ounces rice noodles
4 cups chicken broth
1 whole garlic clove, crushed
1 tablespoon rice vinegar
1 teaspoon sesame oil
8 ounces Spinach or bok choy leaves, washed and chopped
Salt and pepper

1
In a bowl combine the tablespoon rice vinegar, minced fresh ginger, 1/2 teaspoon salt and teaspoon sesame oil.
2
Marinate the chicken in this mixture for 30 minutes.
3
During this time soak rice noodles in warm water to cover for 10 minutes; drain and set in colander.
4
When you are ready to eat combine broth, garlic clove, remaining tablespoon rice vinegar and sesame oil and bring to a boil.
5
Add soaked rice noodles and cook for 5 minutes.
6
Remove garlic clove.
7
Add the marinated chicken to the broth and simmer for 1 to 2 minutes or until just cooked through.
8
Add the spinach and remove from heat when spinach is wilted.
9
Season to taste with salt and pepper.
10
Ladle out soup.

887

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon rice vinegar, 1/ 2 teaspoon minced fresh ginger, 1/2 teaspoon salt, 1 teaspoon Asian sesame oil, and more.

Yes, Chicken and Rice Noodles in Broth falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Rice Noodles in Broth

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