Easy Thai Chicken Noodle Soup

Brooke the Cook in WI's Note:

Makes for a very filling and easy soup with very few calories! If you haven't tried rice noodles before, give this recipe a whirl.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 5 cups water, divided
• 4 cups chicken stock
• 1 (8 ounce) package rice noodles, thin
• 6 -8 ounces chicken, thinly sliced
• 1 cup mushroom, sliced
• 2 cups spinach
• 2 tablespoons fish sauce
• 1 -2 tablespoon fresh cilantro, chopped

Directions:

1. In saucepan, bring 4 cups of water to boil, add rice noodles. Remove from heat and let stand 8-10 minutes until tender. Drain and rinse noodles in cool water for 30 seconds. Place noodles in serving bowls.
2. Bring 4 cups chicken stock, plus 1 cup water to boil.
3. Add mushrooms and chicken, turn heat to medium and cook for 3-4 minutes or until chicken is cooked through.
4. Remove from heat, add spinach, fish sauce and cilantro. Spoon over rice noodles.
5. Keep leftovers, in the refrigerator .

Reviews

[Kittencalskitchen]

Delicious and easy also, I did not have any rice noodles so I used cooked thin spaghetti and also added in 2 teaspoons crushed red chili flakes, thanks for sharing Brooke!

[dragonpawz]

Easy to make, very good but it needed a little more flavor. I think that is my fault because I used a low sodium lower fat chicken broth because the sodium was way too high in this recipe for my husband who has high blood presure.I also followed the advice of other people who reviewed this and also used green scallions and angle hair pasta. I would make again but I will use a salt substitute the next time. Otherwise very good soup!!!