• Friday , 22 June 2018
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Chicken and Rice Noodle Soup

Chicken and Rice Noodle Soup

Hungry and trying to avoid eating out or having food delivered, I rummaged around in the kitchen to see what I can create without using up the ingredients that I had already planned to use for other recipes/meals.
 It is a wonder when a tight budget makes us resourceful.
Rice Noodlesabout 1/4 of med sized bag
2 pieces Cut chicken thighs (bite size)
1 box Pho soup bouillon
1 1/2 tbsp Better Than Bouillon (optional)
2 liters water
1/2 Chopped Onion
Saltand Pepper (according to taste)
Chopped Cabbage/Greens (optional)
Garlic Chips (optional)

1. Soak rice noodles per package directions

2. Saute Onions on medium heat until tender
3. Add chicken, salt and pepper, Pho bouillons and Better Than Chicken soup base. Simmer for about 10 minutes.
4. Add water and Rice Noodles, cover and bring to a boil then simmer for 10 minutes, keep pot covered.
6. Prepare soup toppings (optional), I used coleslaw cabbage from a bag and Garlic Chips from my recent trip to the Philippines (you can make your own, or buy in asian stores)
7. Ladle in Bowls, top with cabbage and garlic chips and serve hot.

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