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)
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.
