Easy Thai Chicken Noodle Soup

Prep time
10 MIN

Total time
30 MIN

Serves
4

This delicious Thai soup will be on the table in a half hour!

Ingredients

1/2 package 227 gm thin dry rice noodles
1 carton Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth
1/2 cup 125 mL chicken, diced or sliced
1/2 cup 125 mL mushrooms, sliced (Button, cremini, oyster, shiitake or a medley of mushrooms)
1 cup 250 mL spinach
1 tbsp 15 mL fish sauce (optional)

In a large saucepan, bring 4 cups of water to boil. Add rice noodles and immediately remove from heat. Let stand 8-10 minutes until tender. Drain and rinse noodles in cool water for 30 seconds. Place noodles in serving bowls.
In a medium saucepan, bring broth to a boil.
Add chicken and mushrooms to broth, turn heat to medium and cook for 3-4 minutes, or until chicken is cooked through.
Remove from heat, add spinach and fish sauce (if used).
Ladle over rice noodles and serve.

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