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
- 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.