| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 30 minutes |
| Servings |
servings
|
Ingredients
Soup
- 1 whole rotisserie chicken, shredded
- 6 cups chicken broth
- 8 oz dried rice noodles
- 2 cloves minced garlic
- 1 tbsp finely chopped ginger
- 2 tbsp hoisin sauce
- 1 tbsp fish sauce
Ingredients
Soup
|
|
Instructions
- In a large pot, bring water to a boil and cook the rice noodles according to package instructions; drain and set aside.
- In a separate large pot, add the shredded chicken, ginger and minced garlic. Saute for 2 minutes. Whisk in the chicken broth, fish and hoisin sauce. Bring to a boil; lower heat and simmer for 15 minutes.
- Serve right away with the rice noodles. Top with bean sprouts, herbs, limes and bean sprouts or any optional sides, as you wish.