Quick and Easy Noodle Bowl
2 boxes (900 mL each) CAMPBELL'S Ready to Use No Salt Added Chicken Broth
1 ½ tbsp (20 mL) soy sauce
12 coriander seeds
12 cumin seeds
4 whole cloves
3 sprigs mint
2 cinnamon sticks
1 lime, cut into 8 wedges
1/2 lb (225 g) boneless, skinless chicken breasts
6 oz (170 g) thin rice noodles (rice vermicelli)
6 oz (170 g) matchstick-cut uncooked snow peas (2 cups/500 mL)
1 cup (250 mL) matchstick-cut uncooked carrots
1. Combine broth, soy sauce, coriander, cumin, cloves, 2 mint sprigs, cinnamon, 4 lime wedges and chicken, in large saucepan. Heat to a boil. Reduce heat to low.
2. Cover and simmer until chicken is fully cooked – about 15 minutes, stirring occasionally. Remove chicken, slice and keep warm.
3. Strain broth to remove seasoning pieces and return broth to saucepan. Heat to a boil. Cook noodles in broth for 2 minutes, to soften and loosen.
4. Divide noodles among 4 noodle or soup bowls and top each with portion of chicken and vegetables. Pour hot broth immediately over each bowlful. Garnish with lime wedge and mint leaf.