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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.
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.

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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  • 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