Description
Vietnamese chicken noodle soup. After ordering this soup at a local Vietnamese restaurant, I decided to try to make it at home. This is a very flexible recipe. Feel free to substitute some of your favorite vegetables or try different noodles. Enjoy!
Ingredients
- 1 tablespoon vegetable oil
- 1 small yellow onion, chopped
- 1 (8 ounce) package baby bella mushrooms, chopped
- 4 cloves garlic, minced
- 8 cups water
- 1 (6.75 ounce) package rice stick noodles (such as Maifun®)
- 8 teaspoons chicken bouillon
- 2 cooked chicken breasts, shredded
- 4 green onions, chopped
- ⅓ cup chopped fresh cilantro
- 2 cups bean sprouts
- 1 lime, sliced into wedges
- 1 dash Sriracha hot sauce, or more to taste
Instructions
- Heat vegetable oil in a large saucepan over medium-high heat; saute onion
- mushrooms
- and garlic until tender
- 5 to 10 minutes. Add water
- rice noodles
- and chicken bouillon to onion mixture; bring to a boil. Reduce heat to low.
- Mix shredded chicken
- green onions
- and cilantro into soup; simmer for 5 minutes more. Transfer soup to serving bowls and top with bean sprouts
- a squeeze of lime juice
- and Sriracha hot sauce.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 6