Chicken & Vegetable Rice Noodle Soup

1. 1

   Heat the canola oil in a large saucepan set over medium-high heat. Add the ginger and garlic, and cook for 1 minute, stirring. Add the chicken and cook, stirring frequently, until just cooked through, 4 to 5 minutes.

2. 2

   Stir in the chicken broth, soy sauce and chili garlic sauce. Bring to a boil, then stir in the rice noodles. Cook until the rice noodles are almost tender, 3 to 4 minutes.

3. 3

   Add the broccoli florets. Cook until the florets are tender, 1 to 2 minutes.

4. 4

   Stir in the green onions. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.