Easy Pulled Chicken and Rice Noodles

Amy H.


I just threw this together one night out of things we had leftover from other dishes and it turned out so well, I decided to turn it into a recipe for a quick and easy week night meal the whole family enjoys!


☆☆☆☆☆ 0 votes

5 Min
10 Min
Stove Top


  • ·
    soft boiled eggs (as many or few as needed, i put one slice per bowl)
  • 1 pkg
    (8 oz.) rice vermicelli
  • 1
    rotisserie chicken, skinned and pulled
  • 32 oz
    chicken broth
  • 1 bunch
    green onions, sliced
  • 1 Tbsp
    soy sauce

How to Make Easy Pulled Chicken and Rice Noodles


  1. Cook Boiled Eggs to desired doneness. (I like them softer, but hard boiled eggs work too) Set aside.
  2. Prepare rice vermicelli according to package directions. Rinse and set aside.
  3. Meanwhile, Heat broth and soy sauce to a simmer. Add pulled chicken. Cover and simmer for 5 minutes.
  4. Place a generous amound of noodles and a sliced boiled egg in a large soup bowl. Ladle chicken and broth over the top.
  5. Sprinkle with sliced green onions as desired. Enjoy!
  6. I like to serve this with a crispy appetizer such as egg rolls or fried wontons. Along with a nice Asian style salad on the side.

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