Easy Chicken Noodle Bowls

Crunchy Egg Rolls


  • 1½ lb boneless, skinless chicken thighs
  • 1 onion, sliced
  • ½ cup peeled and sliced ginger
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 2 Tbsp brown sugar
  • 1 Tbsp soy sauce
  • 8 oz thin spaghetti
  • 6 green onions, cut into 1-inch pieces
  • ½ cup fresh cilantro leaves
  • 1 lime, cut into wedges


  1. Bring chicken, onion, ginger, garlic, broth, brown sugar, and soy sauce to a boil in a large Dutch oven over medium-high heat; reduce heat, cover and simmer 10 to 12 minutes or until chicken is done.
  2. Remove chicken, shred, and keep warm. Remove and discard ginger using a slotted spoon.
  3. Bring broth mixture in pot to a boil. Add spaghetti, and cook 4 to 5 minutes or just until tender.
  4. Ladle noodles and broth into individual bowls; top with shredded chicken, green onions and cilantro. Serve with lime wedges.

Side Dish Ingredients

  • 1 (5-count) pkg refrigerated vegetable egg rolls

Side Dish Instructions

  1. Bake egg rolls according to package directions; slice to serve.

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