Chinese-Style Chicken Noodle Soup
Serves 4
Time 15 min
This gluten-free noodle 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.
Special Diets:
Ingredients
- 4 cups gluten-free, low-sodium chicken broth
- 2 cloves garlic, finely chopped
- 2 teaspoons grated fresh ginger
- 1 pound boneless, skinless chicken thighs, cut into 2-inch chunks
- 1/4 pound dried bean thread noodles, soaked in very hot (not boiling) water for 10 minutes, then drained
- 1 1/2 tablespoon mirin
- 1 1/2 tablespoon unseasoned rice vinegar
- 1 1/2 tablespoon gluten-free, low-sodium tamari
- 1/4 teaspoon crushed red chile flakes
- 2 tablespoons finely chopped fresh cilantro
- 1/4 teaspoon fine sea salt
Method
Combine broth, garlic, ginger, salt and chicken in a large soup pot.
Place over medium-high heat, bring to a simmer and simmer until chicken is cooked through, 5 to 10 minutes.
Add noodles, mirin, vinegar, tamari and chile flakes and cook until soup is steaming hot, 2 to 3 minutes.
Stir in cilantro and serve immediately.
Nutritional Info:
Per serving: 300 calories (50 from fat), 6g total fat, 1.5g saturated fat, 95mg cholesterol, 590mg sodium, 31g carbohydrates (0g dietary fiber, 3g sugar), 28g protein.
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.
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Ingredients
- 4 cups gluten-free, low-sodium chicken broth
- 2 cloves garlic, finely chopped
- 2 teaspoons grated fresh ginger
- 1 pound boneless, skinless chicken thighs, cut into 2-inch chunks
- 1/4 pound dried bean thread noodles, soaked in very hot (not boiling) water for 10 minutes, then drained
- 1 1/2 tablespoon mirin
- 1 1/2 tablespoon unseasoned rice vinegar
- 1 1/2 tablespoon gluten-free, low-sodium tamari
- 1/4 teaspoon crushed red chile flakes
- 2 tablespoons finely chopped fresh cilantro
- 1/4 teaspoon fine sea salt