Chinese Chicken Noodle Soup
4

Serves 4

This soup can be assembled easily, provided you have a few Asian staples in your pantry. Serve with a tangy seaweed salad or marinated cucumber salad.

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    Ingredients: 
    • 1 quart gluten-free, low-sodium chicken broth
    • 2 cloves garlic, finely chopped
    • 2 teaspoons fresh ginger root, peeled and grated
    • 1 pound boneless, skinless chicken thighs, cut into 2-inch chunks
    • 3 ounces dried bean thread noodles, soaked for 10 minutes in very hot (not boiling) water, then drained
    • 1 tablespoon mirin
    • 1 1/2 tablespoon seasoned brown rice vinegar or plain rice vinegar
    • 1 tablespoon gluten-free tamari
    • Generous pinch of crushed red pepper flakes
    • 2 tablespoons finely chopped fresh cilantro
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    Method: 

    In a large soup pot, combine broth, garlic, ginger and chicken and bring to a simmer. Simmer for 5 to 10 minutes or until chicken is cooked through. Add soaked and drained noodles, mirin, brown rice vinegar, tamari and red pepper flakes. Continue to cook the soup for another 2 to 3 minutes until steaming hot. Stir in cilantro and serve immediately. The longer the soup sits, the thicker the noodles become.

    Nutritional Info: 
    Per Serving:370 calories (130 from fat), 14g total fat, 4g saturated fat, 110mg cholesterol, 470mg sodium, 24g carbohydrate (0g dietary fiber, 2g sugar), 35g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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