Prep time 15 min.

Cook time 45 min.


4 cups College Inn® Chicken Broth

2 boneless, skinless chicken breast halves (about 12 oz.)

1/2 medium onion, quartered

1 large clove garlic, smashed

3 to 4 slices fresh ginger 

1/8 tsp. Chinese five spice or 3 to 4 whole cloves 

2 tsp. fish sauce (Nam Pla)

8 oz. rice noodles*, cooked according to package directions


Topping Options: 

Cilantro leaves

Thai or regular basil leaves, torn

Mint leaves, torn

Mung bean sprouts

Thinly sliced jalapeno pepper

Lime wedges

Hoisin sauce

Garlic red chili sauce, such as Sriracha


  1. Combine broth, chicken, onion, garlic, ginger and five spice in a medium saucepan. Bring to a simmer; cook uncovered 10 to 15 minutes over low heat, turning chicken if needed until no longer pink inside.

  2. Remove chicken from pan, reserving broth. Slice or shred chicken into strips and set aside.

  3. Strain reserved broth through a fine mesh sieve; discard solids. Return broth to saucepan and add fish sauce. Heat until very hot.

  4. Divide cooked noodles and chicken among four bowls. Top each with about 3/4 cup broth. Serve soup hot with choice of toppings.

*NOTE:  Vermicelli or flat, pad thai-style rice noodles can be found in the Asian foods section of your grocery store.

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