6 Servings 30 min Cook
2 Tbsp Olive Oil
6 Breast, bone removed Chicken Breast
12 Cup Chicken Stock
1 Tsp Ginger
16 Oz Rice Noodles
8 Cup Fresh Cilantro
2 Cup, chopped Scallions
Heat a sauté over medium-high heat.
Once hot add the oil.
Cook chicken for 7-10 minutes per side or until the internal temperature reaches 165 degrees F.
Shred the chicken and cover with foil to keep warm, then set aside.
While chicken is cooking, in a dutch oven or equivalent, heat the chicken stock over high heat until boiling; Add ginger to stock and stir.
In a third pot, cook your rice noodles according to the package directions.
Once everything is cooked, start layering in separate bowls.
Fill each bowl with the cooked noodles, shredded chicken, chopped cilantro, and chopped green onions.
Next, ladle the hot ginger-infused chicken stock onto the layers in each bowl.
Serve and enjoy!
