Broth bowls with rice noodles and spring vegetables
Rich, clear broth with a sweet and savory edge ties this dish together. Shredded chicken, spring vegetables and rice noodles round things out. Healing comfort food at its best.
Prep Time5 minutesmins
Cook Time35 minutesmins
Course: Main Course, Soup
Cuisine: Asian American
Keyword: bone broth, broth bowl, noodle soup, pho, poached chicken, rice noodles, spring vegetables
8ozrice noodlesWe use Thai Kitchen stir fry rice noodles
1cupasparagus, chopped into bite-sized pieces
3cupsbok choy, chopped into bite-sized pieces
4scallions, chopped, white and green parts divided
1lime, cut into wedges to serve
.25cupchopped cilantroto serve
hot sauceto serve
Instructions
In a large pot, bring broth, water, fish sauce, maple syrup and salt to a boil over medium high heat.
Add chicken, turn heat down to medium high. Simmer uncovered until an internal temperature of 165 is achieved and juices run clear, about 25 minutes. Remove from broth, cool and shred.
Cook rice noodles according to package instructions.
Meanwhile, return broth to a simmer. Add the asparagus, bok choy and white scallions. Cook for a few minutes, until tender.
To serve, mound 1/4 of the noodles and 1/4 of the shredded chicken in the bottom of a large bowl. Pour 1/4 of the broth and vegetables over top. Garnish with a wedge of lime, cilantro and hot sauce. Repeat with remaining ingredients. Serve hot.