Asian Noodle Soup

8  ounces		dried rice noodles
2  tablespoons		olive oil, divided
1  lb.		boneless, skinless chicken breast, cut into 1 inch chunks
1  pinch		Kosher salt and freshly ground black pepper
3		cloves garlic,s minced
1  tablespoon		freshly grated ginger
6  cups		chicken stock
1		green onion, thinly sliced
1		jalapeno, thinly sliced
2		limes,s halved

Tip: Click on the ingredient links to learn the nutritional information for all the Asian Noodle Soup ingredients. The serving size for any ingredient in Asian Noodle Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a large pot of water, cook rice noodles according to package instructions; drain well and set aside.
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Add remaining 1 tablespoon oil to the stockpot. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Whisk in chicken stock, Bring to a boil; reduce heat and simmer for 10 minutes.
Serve immediately with rice noodles and chicken, garnished with onion, jalapeno and limes, if desired.