With a quick cooking time (about 20 minutes) and streamlined technique, this Rice Noodle Soup is full of flavor and an easy family meal.
– Reduced-sodium chicken broth – Garlic – Ginger – Chicken breast – Vegetables – Reduced-sodium soy sauce – Fresh lime juice – Thin rice noodles
Prepare the rice noodles according to the package directions. Meanwhile, add the broth to a large pot over medium heat. Bring to a simmer, then add the garlic and ginger.
Add the chicken and simmer for 4 minutes. Transfer to a bowl using a slotted spoon. (This prevents it from overcooking.)
Add the vegetables and stir. Simmer for 4-6 minutes, or until the vegetables are just tender. Do not overcook.
Stir in the soy sauce and lime juice. Taste the broth and adjust with a little salt if needed. Add the rice noodles and chicken.
Serve warm with desired toppings such as: additional lime, fresh cilantro, chopped peanuts and hot sauce.
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in 30-second increments, stirring in between to avoid overcooking the ingredients.
Swap in shrimp, diced tofu, or beef in place of the chicken if you prefer. Cut up the noodles for younger toddlers. Drain off most of the liquid to make it easier to eat, too.