Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 8 cups chicken broth
- 1 onion, sliced
- 3 cloves garlic, minced
- 1-inch piece ginger, sliced
- 8 oz rice noodles
- Fresh cilantro, basil, and mint for garnish
- 1 lime, cut into wedges
- Sliced chili peppers (optional)
Instructions
- Boil chicken in water until cooked through, then shred and set aside.
- In a large pot, simmer chicken broth with onion, garlic, and ginger for 30 minutes.
- Cook rice noodles according to package instructions and drain.
- Strain broth, discard solids, then return to the pot and add shredded chicken.
- Divide noodles into bowls, ladle hot broth and chicken over noodles.
- Garnish with fresh herbs, lime wedges, and chili peppers as desired.
Notes
- Use freshly sliced herbs for the best flavor.
- You can customize spice levels with different chili varieties.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Simmering, boiling, serving
- Cuisine: Vietnamese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg