1. Cut the chicken breast into small pieces.

2. Heat some oil in a large pot and brown the chicken pieces in it until golden brown.

3. Add the chicken stock to the pot and bring to a boil.

4. Add the rice noodles to the pot and simmer until al dente.

5. Add the heavy whipping cream and stir well.

6. Season with salt and pepper to taste.

7. Divide the soup into bowls and serve.