Chicken & Noodle Soup

Chicken & Noodle Soup

  • 2 teaspoons canola oil
  • 1 pound Chicken breast sliced thin
  • 4 cups reduced-sodium chicken broth
  • 1 cup water
  • 4 ounces wide rice noodles
  • 1 tablespoon Worchester Sauce
  • 4 tablespoons chopped fresh basil, or to taste

Step 1

Heat oil in a Dutch oven or soup pot over high heat. Add chicken and cook, stirring often, until just cooked, about 2 minutes. Transfer to a plate using tongs, leaving the juices in the pot.

Step 2

Add broth and water, cover and bring to a boil. Add noodles and soy sauce; simmer until the noodles are soft, about 4 minutes. Return the chicken to the pot and cook until heated through, 1 to 2 minutes more. Ladle into bowls and sprinkle with bean sprouts and basil. Serve hot.

Tonight, I’m serving with a big salad and crusty Bread.

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