Vietnamese Pho Chicken Noodle Soup

Ingredients

1 Tablespoon(s) Vegetable Oil
1 Yellow Onion (small, chopped)
1 Package(s) Baby Bella Mushroom (8 ounces) chopped
4 clove garlic (minced)
8 Cup(s) Water
1 Package(s) Rice Stick Noodles (6.75 ounces)
8 Teaspoon(s) Chicken Bouillon Granules
2 Chicken Breast (cooked, shredded)
4 Green Onion (chopped)
⅓ Cup(s) Cilantro (fresh, chopped)
2 Cup(s) bean sprouts
1 Lime sliced into wedges
1 Pinch(es) Sriracha hot sauce (a dash or more to taste)

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Nutrition

• Calories 231
• Protein 13.5g
• Carbohydrates 32g
• Fat 5.4g
• Cholesterol 27.5mg
• Sodium 148.9mg

How to make Vietnamese Pho Chicken Noodle Soup

• 01
  Heat vegetable oil in a large Saucepan and sauté onion, mushrooms & garlic until tender (5-10 minutes).
• 02
  Add water, rice noodles & chicken bouillon & bring to a boil. Reduce heat to low & add Shredded chicken, green onions & cilantro. Simmer for 5 minutes more!
• 03
  Transfer soup to serving Bowls & top with bean sprouts, a squeeze of lime juice & Sriracha hot sauce! For an extra flavor boost, try adding ginger, fish sauce, basil & jalapeno to the soup & use a rotisserie chicken from the grocery store to save time!