Chicken Soup with Rice Noodles

By: McCormick Kitchens

Made With:

Upgrade the average chicken noodle soup recipe with this Thai-inspired rice noodle soup featuring fresh cilantro, chopped green onion, and shredded chicken. This tasty broth made from chicken stock, water, and fish sauce is just the beginning - with hearty mushrooms, juicy carrots and a dash of lime and sugar, you'll never go back to regular chicken noodle soup again.

Recipe Info

Prep Time:

20m
Cook Time:

10m
Ingredients:

11
Servings:

4
User Rating:

Ingredients

3 ounces Thai Kitchen® Gluten Free Thin Rice Noodles
1 cup shredded cooked chicken
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion
4 cups chicken stock
1 cup water
1/2 cup thinly sliced carrot
1/2 cup sliced mushrooms
2 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
2 tablespoons fresh lime juice
1 tablespoon sugar

Nutrition Information

(per serving)

Calories 122
Carbohydrates 17 g
Cholesterol 23 mg
Fiber 1 g
Protein 9 g
Sodium 861 mg
Total Fat 2 g

Key products

Thai Kitchen® Gluten Free Thin Rice Noodles, 8.8 oz

$6.49

Unit price: per

Thai Kitchen® Gluten Free Premium Fish Sauce, 6.76 fl oz

$5.99

Unit price: per

Instructions

BRING 8 cups water to boil in medium saucepan. Add rice noodles; cook 3 to 4 minutes or until tender. Drain. Rinse noodles under cold water to cool. Divide noodles among 6 soup bowls.
DIVIDE chicken, cilantro and green onion evenly among bowls.
BRING chicken broth, water, carrot, mushrooms, Fish Sauce, lime juice and sugar to boil in same saucepan. Ladle broth mixture over noodle mixture in each bowl. Serve immediately.