Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
6
Ingredients
Directions
Heat vegetable oil in a large saucepan over medium-high heat; sauté onion, mushrooms, and garlic until tender, 5 to 10 minutes. Add water, rice noodles, and bouillon; bring to a boil, then reduce heat to low. Add shredded chicken, green onions, and cilantro; simmer for 5 minutes.
Top servings with bean sprouts, a squeeze of lime juice, and Sriracha hot sauce.
Cook’s Note
I like to use a rotisserie chicken from the grocery store to save time.
Try adding ginger and fish sauce to the soup and garnishing with basil and jalapeño for a more authentic taste.
Nutrition Facts (per serving)
| 231 | Calories |
| 5g | Fat |
| 32g | Carbs |
| 14g | Protein |
