Ginger Chicken Noodle Soup (Gluten Free!)
Ginger Chicken Noodle Soup offers a delightful Asian twist on traditional chicken noodle soup, perfect for warming up or soothing a sore throat.
Equipment
- Dutch oven
- bowl
Ingredients
- 1 teaspoon olive oil
- 1.5 cups sliced carrots (4-5 carrots)
- 2 stalks celery (about 1 cup, sliced)
- 3 green onions (sliced)
- 2 cloves garlic
- 1.5 tablespoon fresh ginger
- 2 teaspoon toasted sesame oil
- 3-5 tablespoon low-sodium gluten free Tamari (or soy sauce or coconut aminos)
- 8 oz cooked cubed or shredded chicken (about 2 cups)
- 8 cups low-sodium or no salt added chicken broth
- 0.25-0.33 cup cilantro
- 4 oz wide rice noodles
Instructions
- Heat olive oil in a large Dutch oven or soup pot over medium heat.
- Add carrots and celery and cook 5-6 minutes over medium heat to soften.
- Add green onion, garlic, and ginger. Cook 1 minute.
- Add sesame oil, 3 Tbsp. tamari, chicken, broth, and cilantro.
- Bring soup to a boil over high heat, then reduce heat to a simmer. Simmer 15-20 minutes to allow flavors to blend. Taste and add additional tamari, sesame oil, or cilantro, as desired.
- While the soup is simmering, soak your noodles. Place rice noodles in a bowl or container and cover with hot water. Soak 15-20 minutes to soften, then drain water.
- Add noodles to your soup and cook an additional 5 minutes or so to let the noodles finish softening. Serve warm!
Notes
If you can’t find wide rice noodles, look for the thinner rice noodles (often called Pad Thai noodles). They soak for only 8-10 minutes. I don’t recommend rice vermicelli (super thin rice noodles) for this soup, since they can get mushy fast.
Nutrition
Serving: 1cupCalories: 111kcalCarbohydrates: 13.1gProtein: 10gFat: 2.1gCholesterol: 16mgSodium: 782.4mgFiber: 1.1gSugar: 1.7g
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