Easy Thai Chicken Noodle Soup

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

Products you'll need:

Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth

Campbell's® 30% Less Sodium Ready To Use Thai Chicken Broth

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  • 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)


  1. 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.
  2. In a medium saucepan, bring broth to a boil. 
  3. Add chicken and mushrooms to broth, turn heat to medium and cook for 3-4 minutes, or until chicken is cooked through.
  4. Remove from heat, add spinach and fish sauce (if used). 
  5. Ladle over rice noodles and serve.

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Amount Per Serving
Calories 250
Sodium 970 mg
Carbohydrate 52 g
Dietary Fibre 1 g
Protein 8 g
Calcium 4 %DV

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