A Simple Chicken & Rice Noodle Bowl.

• 2 chicken breasts, skin-on & bone-in
• 4 cups water
• 1 teaspoon sea salt
• 14 ounces thin rice noodles
• 1 lime, cut into wedges
• 4 scallion, chopped
• 4 tablespoons fish sauce
• 1-2 chilis or jalapenos, chopped (optional)

1. In a stock pot, add chicken, water & salt. Bring to a boil & then simmer for 45 minutes. Take the chicken out & leave the broth on low heat to stay warm. Let the chicken cool on a cutting board for about 10 minutes, then shred the meat off.
2. To cook the rice noodles, follow the directions on the package. Then drain & rinse with cold water.
3. Add the noodles to the bottom of the bowl, then chicken, scallions & chili. Ladle the broth over the noodles. Then 1 TBL of fish sauce for each bowl, a squeeze of lime & a bit of cracked pepper.

chicken breasts, water, salt, thin rice noodles, lime, scallion, fish sauce

Taken from food52.com/recipes/18221-a-simple-chicken-rice-noodle-bowl (may not work)