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

• 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.