Thai rice noodles do not require long cooking making them fuel economical and quick to prepare. Stir them into a bowl of hot broth and they will be ready in about 8 to 10 minutes. Inspired by udon soup, the rice noodle soup works well in the RV because, unlike udon, rice noodles are shelf-stable and do not require refrigeration. It can be a quick lunch on the road or it can be the introduction to a larger, more involved dinner.

• 1 cup diced cooked chicken
• 8 ounces (½ bag) broccoli stir-fry mix

• 2 14-ounce cans chicken broth
• 5 ounces Thai rice noodles

This recipe calls for broccoli stir-fry mix. You can substitute your favorite frozen vegetable mix or substitute fresh vegetables from your garden.

1. In a medium saucepan, heat chicken broth and vegetables to a boil.Reduce heat to a simmer.
2. Stir in rice noodles until they are soft enough to stay under the surface of the chicken broth. Simmer for about 8 minutes or until rice noodles are soft.
3. Remove from heat. Stir in diced chicken, stir and let sit for 3 or 4 minutes for chicken to heat through.