Chicken Soup with Rice Noodles & Veggies

9 minutes
Prep time

10 minutes
Cook time

637 cal.
Per serving

Ingredients for 1

Chicken breast

2.5 oz

Rice noodles

1/2 cup

Baby bella mushrooms (whole)

Carrots (fresh)

1/4 cup

Peas (frozen)

1 tbsp

Soy sauce

2 cups

Chicken broth

Pot (small), Stovetop, Knife, Frying pan

Step 1
Heat a drizzle of olive oil in a skillet over medium heat. Season the chicken breast on both sides with salt & pepper. Add the chicken to the skillet & cook undisturbed for 5 min. Flip & cook for an additional 5 min. Remove the chicken from the pan & set aside.
Step 2
Clean & thinly slice the mushrooms.
Step 3
Wash & peel the carrot. Continue peeling the entire carrot to create long ribbons.
Step 4
Shred or slice the chicken into bite sized pieces.
Step 5
Add the chicken broth & soy sauce to a pot on medium-high heat. Taste & season the broth accordingly (some broths are saltier than others!). Bring to a boil. Add the rice noodles & cook according to package directions. Lower to a simmer, add the peas & stir.
Step 6
Add the shredded chicken, carrots, mushrooms & drained rice noodles to the pot & stir.
Step 7
Serve topped with additional soy sauce for flavor. Enjoy!