Reheating the chicken in broth magnifies the flavors of both, and because you’re using rice noodles, the soup won’t get cloudy or starchy. And if it’s a cold you’re fighting, jalapeño and sriracha will help clear those sinuses.
Recipe information
Yield
Servings
Ingredients
Cooked shredded chicken
Cooked vermicelli noodles
Chicken broth
1
jalapeño, sliced
Fresh Thai basil leaves
Bean sprouts
Red onion, thinly sliced
Lime wedges
Sriracha and hoisin sauce (for serving)
Need to make a substitution?
Preparation
Heat chicken and noodles in chicken broth until hot. Serve topped with jalapeño, Thai basil leaves, bean sprouts, onion, and lime wedges. Season with Sriracha and hoisin sauce.