By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
324 cal · 25 min
Thai Noodle Bowl
Recipe GLPR97ed69b4c7ef1d
A light and aromatic Thai-inspired noodle bowl featuring tender cooked chicken breast, fresh vegetables, and delicate rice noodles in a savory broth. Quick to prepare and naturally low in fat, this wholesome dish comes together in just 25 minutes and serves 4.
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Ingredients
32 ounces unsalted chicken stock
1½ tablespoons reduced-sodium soy sauce
2 cups small broccoli florets
1 cup thinly sliced carrots
1 cup bean sprouts
4 ounces uncooked Pad Thai noodles or white rice noodles
12 ounces chopped cooked chicken breast meat
¼ cup sliced green onions
Directions
Bring the chicken stock to a boil in a large pot over high heat.
Add the rice noodles and cook according to package directions until tender, approximately 4-5 minutes. Do not overcook.
Stir in the soy sauce, broccoli florets, and carrot slices. Simmer for 3-4 minutes until the vegetables become tender-crisp.
Add the bean sprouts and chopped cooked chicken breast to the pot and stir gently to combine. Heat through for 1-2 minutes until warmed.
Divide the noodle mixture evenly among four bowls, pouring the broth over each serving.
Top each bowl with sliced green onions and serve immediately.
Comments
This is a solid weeknight dish that hits Charlotte stores easily—all eight ingredients are standard stock at Harris Teeter, Food Lion, or Walmart, with no special trips required. The 25-minute claim holds up if you use rotisserie chicken or start with pre-cut vegetables, though truly from-scratch prep with hand-cut chicken and vegetables runs closer to 35 minutes. At roughly $2.50 to $3.00 per serving, it's reasonable for a noodle bowl, driven mainly by the fresh chicken and broccoli. The dish reheats adequately for leftovers, though the broccoli softens further and noodles can get gummy, so it's best consumed within a day.
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