Add drained noodles to chicken and veggies, simmer an additional 10 minutes.
Amanda's Quick Pho
You know the feeling that hits when the craving strikes:
Recipe Summary Amanda's Quick Pho
Based off of recipe for Vietnamese pho, with a twist. Easy enough to make at home and good enough to forego takeout. Garnish with generous helpings of cilantro, bean sprouts, fresh basil, additional hoisin sauce, and sriracha hot sauce.Ingredients | Recipes For Chicken Noodle Soup
3 quarts fat-free chicken broth
1 onion, sliced into rings
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon minced garlic
½ teaspoon ginger powder
½ teaspoon curry powder
1 pinch ground cinnamon
1 (16 ounce) package dried rice noodles
1 roasted chicken
Directions
Combine broth, onion, hoisin sauce, oyster sauce, garlic, ginger, curry, and cinnamon in a saucepan. Bring to a boil, reduce heat, and simmer until onions are tender, about 5 minutes.
Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
Pull meat from roasted chicken and thickly shred. Add to broth. Spoon broth and chicken over noodles.
You can use soy sauce or fish sauce instead of oyster sauce, although the soy doesn't add as rich a flavor. You could also skip the curry powder, if preferred.
Info | Recipes For Chicken Noodle Soup
prep:
10 mins
cook:
10 mins
additional:
15 mins
total:
35 mins
Servings:
10
Yield:
3 quarts
TAG : Amanda's Quick Pho
Soups, Stews and Chili Recipes, Soup Recipes, Noodle Soup Recipes,
Recipes For Chicken Noodle Soup / Egg noodles are the traditional noodle in american chicken noodle soup as they have a higher egg to wheat ratio and, typically, hold up a little better in steaming bowls of hot chicken soup.
