Vietnamese Fish and Noodle Soup was taught to me by my mother who makes the best pho in the world. Yes I'm biased but it really is the best. Make it again

Ingredients 

4 ounces flat dried rice noodles or linguine

4 cans low sodium chicken broth

6 sprigs basil

6 sprigs cilantro

1 teaspoon coriander seeds

1 cinnamon stick

2 garlic cloves, peeled

3 green onions, thinly sliced diagonally

4 medium mushrooms, sliced

Fresh cilantro leaves and lime wedges

Mint sprigs for garnish

2 large skinless, boneless chicken breast halves, cut into thin diagonal strips

Method 

In large bowl, soak rice noodles in enough warm water to cover for 20 minutes. Drain noodles.

Meanwhile, in 3 quart saucepan, heat broth, basil, cilantro, coriander seeds, cinnamon stick, garlic, and one third of green onions to boiling over high heat.

Reduce heat to low; cover and simmer 10 minutes.

Strain broth through sieve; discard solids and return broth to saucepan.

Stir chicken, mushrooms, drained noodles, and remaining green onions into broth; heat to boiling over high heat.

Reduce heat to low; cover and simmer 3 minutes or until chicken loses its pink color throughout.