1Put the broth on medium heat to warm in a large stockpot or sauce pan.
2Add the diced chicken first to cook if not already cooked through for five minutes, then add the rice noodles to cook for five minutes.
If cooked through add to broth with the rice noodles and cook for five minutes.
3Then add the rest of the ingredients. Taste the broth after it cooks for five more minutes and add salt to taste. Cook for approximately 20-25 minutes until noodles and chicken are cooked through.
Whether you're feeling a bit under the weather, or you just need a cozy meal full of warm veggies and hearty chicken, this soup is exactly what the doctor called for. Full of down-home flavor, this classic soup can be on your table in 20 minutes.
This soup is an equally wonderful way to use up all the leftover veggie odds and ends in your fridge, or to celebrate the freshest produce in season by buying it specifically for the dish (and if you get a CSA box, it can serve both purposes). Whatever vegetables you use, this is an easy, nutritious, and delicious meal, and endlessly customizable. Fresh pesto makes a great, vibrant garnish, but you could also simply sprinkle on a bit of grated Parmesan and cracked black pepper. Read more.