This chicken soup is loaded with rice noodles and veggies and flavored with soy and Sriracha and a little peanut butter as the secret ingredient.
Level: | Easy |
Total: | 35 min |
Active: | 25 min |
Yield: | 4 |
Ingredients
- Kosher salt
- 6 ounces vermicelli or other thin rice noodles
- 4 cups low-sodium chicken broth
- 1/2 cup smooth peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons Sriracha
- 1 large boneless, skinless chicken breast, sliced crosswise 1/4-inch thick (about 12 ounces)
- 1 red bell pepper, thinly sliced
- 4 scallions, thinly sliced
- 1 cup loosely packed roughly chopped fresh cilantro (from 1 medium bunch)
- 2 Persian cucumbers or 1 regular cucumber, thinly sliced (about 2 cups)
- 1 romaine heart, thinly sliced (about 3 cups
- [For Serving:] Lime wedges
Instructions
- Bring a large pot of salted water to a boil. Add the vermicelli and cook until almost tender, about 3 minutes. Drain and rinse under cold water to cool. Drain the noodles very well, tossing with tongs to release as much water as possible. Snip the noodles with scissors a few times to cut the long strands.
- Bring the chicken broth and 2 1/2 cups water to a simmer in a medium saucepan. Whisk in the peanut butter, soy sauce and Sriracha. Then add the chicken and bell pepper. Cook, over medium-low heat, at a bare simmer until the chicken is just cooked through, 3 to 5 minutes. Add the cooked rice noodles and scallions to the soup. Divide among 4 bowls and top with the cilantro, cucumbers, romaine and serve with lime wedges.
Nutrition Facts
Serving Size | 1 of 4 servings |
Calories | 530 |
Total Fat | 21 g |
Saturated Fat | 4 g |
Carbohydrates | 53 g |
Dietary Fiber | 6 g |
Sugar | 7 g |
Protein | 36 g |
Cholesterol | 62 mg |
Sodium | 1367 mg |