Homemade Chicken Noodle Soup
Ingredients
- 2 tablespoons of vegetable oil
- 2 medium carrots peeled and sliced.
- 1 large onion peeled and sliced.
- Buch of spring onions chopped.
- 100g of rice noodles
- 2 garlic cloves peeled.
- A good handful of chopped fresh coriander (optional)
- 1 red chilli (optional)
- 1 Lt vegetable stock (made with gluten free stock cube or powder)
- 200g of cooked chicken thigh meat
Method
1. In a large enough saucepan heat the oil, and add the sliced vegetables, starting with the hardest ones like the carrots first. Leave the spring onions until the end.
2. Turn the vegetables to coat with the oil and cook over a low heat until soft but not browned. Add the chopped chicken and cook for 10 mins.
3. Add the stock and cook for a further 10 minutes, add in the chilli if required.
4. In a large bowl pour boiling water onto the rice noodles, add seasoning, cover for 5 minutes then strain.
5. Divide into 6 serving bowls and fill up with the soup, sprinkle on the spring onions and/or coriander.
Nutrition
Share With Friends
All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.
Recipe Developed By
