Quick and easy chicken noodle soup

I didn’t really feel like cooking when I got home tonight. It’s been rainy all day and I didn’t sleep well last night. I was going to make something a bit more time consuming until I remembered that I had some fresh chicken stock in the fridge and could put together a quick soup.

I’d hesitate to call this pho, a Vietnamese standby that became a favorite of mine in grad school, but the flavors are similar.

Chicken rice noodle soup

Chicken Rice Noodle Soup

  • 4-5 c. chicken stock
  • 1.5 c. shredded chicken
  • 1/2 package rice noodles
  • 3 c. spinach, thoroughly washed
  • 2 Tbsp. hoisin sauce
  • 1/4 c. cilantro (optional)

In a medium pot, bring the chicken stock to a simmer. Stir in the hoisin and stir until dissolved. Add rice noodles and chicken, allowing them to heat for 3-5 minutes. Stir in spinach and allow to wilt. Garnish with cilantro.

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