Spicy Asian Chicken and Noodle Soup from Cooking Light. Double the recipe for leftovers all week long! Use a whole rotisserie chicken and double everything else. Use 4 cans chicken broth, one whole box of thai kitchen rice noodles (or similar). Use lime wedges instead of adding lime juice. I like to grate the ginger instead of just boiling it with the broth. Serve pho-style with wedges, chopped mint, cilantro, and green onions (about 1 bunch onions).