Chicken and rice noodle soup

Recipes~Plus

Cooking time: Less than 15 minutes

Cuisine: Asian

Healthy options: Healthy

Serves: 4

Type: Budget

Tools

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Ingredients

6 cups chicken or vegetable stock
1 tablespoon tamari, or to taste
1 skinless chicken breast fillet, halved horizontally
1⁄2 of a 250g packet (2 portions) Rice Vermicelli
3 cups shredded Chinese cabbage (or use iceberg lettuce)
100g snow peas, trimmed, cut into thirds diagonally
4 green onions, cut into thin slivers

Preparation method

1. Bring stock and tamari to a simmer in a large saucepan. Add chicken, reduce heat. Gently poach for 8-10 minutes until just cooked. Remove chicken to a cutting board, allow to cool slightly. Cut into thin shreds.

2. Meanwhile, place noodles in a bowl, cover with boiling water. Soak for 8-10 minutes until tender. Separate strands with a fork; drain. Rinse in cold water.

3. Add noodles and chicken to stock; simmer for 1 minute. Add cabbage and snow peas; simmer 30 seconds more. Using tongs, transfer noodles and vegetables to serving bowls, forming a nest. Top with chicken. Ladle hot stock over. Sprinkle with onion and serve.

Use gluten-free stock cubes or liquid.

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