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“Another recipe from the Hannaford "Fresh" magazine that I have yet to try.”

Ingredients Nutrition


  1. In a large saucepan over high heat, bring chicken broth, ginger, and garlic to a gently boil. Slice scallions, keeping green and white parts seperate. Add whites to broth and reserve greens for garnishing. When broth boils, add chicken breasts and reduce heat to medium low. Cover and cook for 20 minute Remove chicken breasts from broth and allow meat to cool on a plate. Reserve both.
  2. While chicken breasts are cooling, place rice noodles in a large bowl and cover with lukewarm tap water, allowing them to soften for 15-20 minute.
  3. When chicken breasts are cool enough to handle, use a fork to shred into bite-size pieces. Drain rice noodles and use a pair of kitchen shears or scissors to cut noodles into roughly 2-inch lengths.
  4. In a large nonstick skillet, melt butter over med-high heat. When butter has stopped foaming, add mushrooms. Stir and toss until mushrooms are slightly browned and fragrant, about 5-7 minute Reduce heat to medium and pour reserved chicken broth through a strainer into skillet (discard any solid remnants). Add chicken, noodles, and soy sauce. Ladle into deep bowls, being sure to include lots of noodles, broth, and chicken. Top each serving with reserved scallion greens.

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