Asian Chicken Noodle Soup

Prep ingredients first. Season chicken with salt, chop scallions, slice mushrooms.

Heat chicken broth in a soup pan on high heat. While waiting for this to boil, you can also make the noodles and the chicken. But pay attention to the chicken broth because once boiling, lower heat and add mushrooms and spinach.

In another pot, follow the rice noodles instructions for cooking. (For the one I use, I heat up about 4 quarts of boiling salted water and cook for about 5 minutes or until noodles are softened to liking.) If you choose to add an egg to this dish, feel free to poach your egg along with the noodles, but make sure to be careful when cooking it so you don't accidentally destroy it! Drain and remove from water, set aside.

Heat up a cooking pan on medium high heat, add cooking oil / fat of choice. Add the chicken thighs and let it cook on one side undisturbed for 5 minutes. Flip chicken and continue to cook for 7 minutes, or until no longer pink and then remove from heat. If you want to have it cook a little faster or just to confirm chicken is cooked thoroughly – you can slice it a little (not all the way thru).

Remove broth from soup and stir in fish sauce and lime juice. Assemble rice noodles, soup with mushrooms and spinach, chicken in to bowls. Sprinkle with scallions and serve!