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    You are in: Home / Recipes / Rick's Faux Vietnamese Thick Chicken Noodle Soup Recipe
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    Rick's Faux Vietnamese Thick Chicken Noodle Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Rick Young's Note:

    Basically, I took a recipe from one of our foster Vietnamese daughters and amended it to my preference. I hope she doesn't mind but, just in case, I'm not going to tell her!! I really liked the soup but, of course, I'm biased. However, my wife really liked it also and she doesn't think I'm anywhere near as great as I think I am.

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    Units: US | Metric


    1. 1
      Cook sufficient egg noodles to obtain 8 cups finished drained product (cook until just past the firm stage).
    2. 2
      Cube chicken or cut to any easy eating size you like.
    3. 3
      Using the oil and using med heat, cook chicken, garlic, ginger, and the pepper flakes in a deep sauce pan for about one minute.
    4. 4
      Add broth, fish sauce, and basil and bring contents to a boil.
    5. 5
      Reduce heat to simmer and add the egg noodles.
    6. 6
      Simmer, stirring occasionally, until chicken is done and noodles are at your preferred tenderness.
    7. 7
      Serve with Sriracha sauce (optional).

    Ratings & Reviews:


    Nutritional Facts for Rick's Faux Vietnamese Thick Chicken Noodle Soup

    Serving Size: 1 (471 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 445.2
    Calories from Fat 84
    Total Fat 9.3 g
    Saturated Fat 2.1 g
    Cholesterol 98.0 mg
    Sodium 1751.4 mg
    Total Carbohydrate 56.8 g
    Dietary Fiber 2.7 g
    Sugars 2.7 g
    Protein 31.4 g

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