Vietnamese chicken noodle soup Recipe

Name: Vietnamese chicken noodle soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 can reduced sodium chicken broth; 1 1/2 lb boneless skinless chicken thighs; 1 cup shredded carrots; 1 cup snow peas thinly sliced; 2 tbsp chopped fresh ginger; 2 scallions thinly sliced; 1 tbsp reduced sodium soy sauce; 1 tbsp lime juice; 2 tsp Asian hot sauce Sriracha; 6 oz rice noodles Thai Kitchen stir fry rice noodles; 1/4 cup mint leaves

Servings: persons

2 can reduced sodium chicken broth
1 1/2 lb boneless skinless chicken thighs
1 cup shredded carrots
1 cup snow peas thinly sliced
2 tbsp chopped fresh ginger
2 scallions thinly sliced
1 tbsp reduced sodium soy sauce
1 tbsp lime juice
2 tsp Asian hot sauce Sriracha
6 oz rice noodles Thai Kitchen stir fry rice noodles
1/4 cup mint leaves

1
In a large pot bring chicken broth & 1 1/2 cups water to a boil.
2
Add chicken & simmer 3 minutes.
3
Add carrots, snow peas & ginger.
4
Simmer 3 minutes.
5
Stir in scallions, soy sauce, lime juice & hot sauce.
6
Meanwhile boil rice noodles for 6 minutes.
7
Drain.
8
Divide cooked noodles among 4 bowls & spoon equal amounts of soup.
9
Sprinkle mint & cilantro on top & serve immediately.

871

kcal

Calories

Fat

Carbs

112

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 11 ingredients. The key ingredients include: 2 can reduced sodium chicken broth, 1 1/2 lb boneless skinless chicken thighs, 1 cup shredded carrots, 1 cup snow peas thinly sliced, and more.

Yes, Vietnamese chicken noodle soup 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.

Vietnamese chicken noodle soup

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