Easy Chicken Noodle Bowls
Crunchy Egg Rolls
Ingredients
- ¾ lb boneless, skinless chicken thighs
- ½ onion, sliced
- ¼ cup peeled and sliced ginger
- 2 cloves garlic, minced
- 1 (32-oz) carton chicken broth
- 1 Tbsp brown sugar
- ½ Tbsp soy sauce
- 4 oz thin spaghetti
- 3 green onions, cut into 1-inch pieces
- 3 Tbsp fresh cilantro leaves
- ½ lime, cut into wedges
Instructions
- Bring chicken, onion, ginger, garlic, broth, brown sugar, and soy sauce to a boil in a Dutch oven over medium-high heat; reduce heat, cover and simmer 10 to 12 minutes or until chicken is done.
- Remove chicken, shred, and keep warm. Remove and discard ginger using a slotted spoon.
- Bring broth mixture in pot to a boil. Add spaghetti, and cook 4 to 5 minutes or just until tender.
- Ladle noodles and broth into individual bowls; top with shredded chicken, green onions and cilantro. Serve with lime wedges.
Side Dish Ingredients
- 1 (2-count) pkg refrigerated vegetable egg rolls
Side Dish Instructions
- Bake egg rolls according to package directions; slice to serve.
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