Chicken & Vegetable Rice Noodle Soup
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
2 teaspoons Canola Oil
1 Tablespoon Minced Ginger
2 cloves Garlic, Minced
2 Boneless, Skinless Chicken Breasts, Chopped
7 cups Chicken Broth
3 Tablespoons Soy Sauce
1 Tablespoon Chili Garlic Sauce
8 ounces, weight Rice Noodles
3 cups Broccoli Florets
2 Green Onions, Thinly Sliced
Instructions
Heat the canola oil in a large saucepan set over medium-high heat. Add the ginger and garlic, and cook for 1 minute, stirring. Add the chicken and cook, stirring frequently, until just cooked through, 4 to 5 minutes.
Stir in the chicken broth, soy sauce and chili garlic sauce. Bring to a boil, then stir in the rice noodles. Cook until the rice noodles are almost tender, 3 to 4 minutes.
Add the broccoli florets. Cook until the florets are tender, 1 to 2 minutes.
Stir in the green onions. Serve.
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