Ingredients
Scale
- 1 pound boneless chicken breasts or thighs
- 8 cups chicken broth
- 6 ounces rice noodles
- 2 cloves garlic, minced
- 1 inch ginger, sliced
- 1 onion, sliced
- 1 tablespoon fish sauce
- Fresh basil leaves
- Lime wedges
- Sliced jalapenos
- Salt and pepper to taste
Instructions
- In a large pot, simmer chicken breasts in chicken broth with garlic, ginger, and onion for 30 minutes.
- Remove chicken, shred, and set aside. Strain broth to remove solids and return to pot.
- Add fish sauce, salt, and pepper to broth to taste. Bring to a boil.
- Cook rice noodles according to package instructions, drain, and set aside.
- Divide noodles into bowls, top with shredded chicken, and ladle hot broth over.
- Garnish with fresh basil, lime wedges, and sliced jalapenos. Serve hot.
Notes
- Adjust spice levels by adding more jalapenos.
- Use chicken thighs for extra flavor and tenderness.
- For added richness, include a splash of coconut milk.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Simmering, boiling
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg