Recipe courtesy of Michele Urvater

Chicken and Rice Noodles in Broth

  • Total: 40 min
  • Prep: 30 min
  • Cook: 10 min
  • Yield: 4 servings
Save Recipe

Ingredients

1 tablespoon rice vinegar

1/ 2 teaspoon minced fresh ginger

1/2 teaspoon salt

1 teaspoon Asian sesame oil

1 pound boneless skinless chicken breasts, cut into thin julienne

8 ounces rice noodles

4 cups chicken broth

1 whole garlic clove, crushed

1 teaspoon sesame oil

8 ounces Spinach or bok choy leaves, washed and chopped

Salt and pepper

Directions

  1. In a bowl combine the tablespoon rice vinegar, minced fresh ginger, 1/2 teaspoon salt and teaspoon sesame oil. Marinate the chicken in this mixture for 30 minutes. During this time soak rice noodles in warm water to cover for 10 minutes; drain and set in colander.
  2. When you are ready to eat combine broth, garlic clove, remaining tablespoon rice vinegar and sesame oil and bring to a boil. Add soaked rice noodles and cook for 5 minutes. Remove garlic clove. Add the marinated chicken to the broth and simmer for 1 to 2 minutes or until just cooked through. Add the spinach and remove from heat when spinach is wilted. Season to taste with salt and pepper. Ladle out soup.

Chipotle Cashew Chicken with Brown Rice

Asian Chicken Salad Over Rice Noodle Cake

Dijon-Baked Chicken with Rice and Broccoli

Chicken and Smoked Sausage Gumbo with White Rice