Ang's Easy Chicken Pho

Broth:

1 48 oz can College Inn Chicken broth

6 cups water

3 chicken bullion cubes

3 cinnamon sticks

3 tbsp ground ginger

Other ingredients:

1 regular pkg boneless skinless chicken breast

1/4 cup rice vinegar

1 pkg rice noodles

1 tbsp black pepper

1 medium onion, sliced

1/4 cup chopped cilantro

1 bunch thai basil

1/4 cup chopped green onion

1 cup bean sprouts

1 lime, cut in wedges

1 jalepeño, sliced (optional)

siracha sauce (optional)

Directions: Combine broth ingredients in large pot and simmer on low for 30 mins. While broth is cooking, cut chicken in cube size pieces and coat with rice vinegar and black pepper-let marinate and chop veggies. Once broth comes to a strong boil add chicken. Continue to boil about 8 minutes until chicken is cooked. Prepare noodles seperately according to pkg instructions (usually they need to boil in water 5 minutes, then drain) Add prepared noodles to bottom of serving bowl-pour soup over noodles, add veggies as desired. Enjoy!