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1
In a large saucepan over high heat, bring chicken broth, ginger, and garlic to a gently boil.
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2
Slice scallions, keeping green and white parts seperate.
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3
Add whites to broth and reserve greens for garnishing.
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4
When broth boils, add chicken breasts and reduce heat to medium low.
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5
Cover and cook for 20 minute Remove chicken breasts from broth and allow meat to cool on a plate.
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6
Reserve both.
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7
While chicken breasts are cooling, place rice noodles in a large bowl and cover with lukewarm tap water, allowing them to soften for 15-20 minute.
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8
When chicken breasts are cool enough to handle, use a fork to shred into bite-size pieces.
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9
Drain rice noodles and use a pair of kitchen shears or scissors to cut noodles into roughly 2-inch lengths.
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10
In a large nonstick skillet, melt butter over med-high heat.
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11
When butter has stopped foaming, add mushrooms.
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12
Stir and toss until mushrooms are slightly browned and fragrant, about 5-7 minute Reduce heat to medium and pour reserved chicken broth through a strainer into skillet (discard any solid remnants).
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13
Add chicken, noodles, and soy sauce.
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14
Ladle into deep bowls, being sure to include lots of noodles, broth, and chicken.
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15
Top each serving with reserved scallion greens.
