Gluten Free Chicken Noodle Soup
A delicious, nutritious soup that is perfect to use up the leftovers from a roast chicken and could help you when you have a cold too.
Equipment
- 1 Pressure cooker optional
- 1 Large pan
- 1 Chopping knife
- 1 Grater
- 1 Wooden spoon
Ingredients
- 1.5 litres of chicken stock I made mine by pressure cooking the bones
- 1/4 inch grated root ginger
- 1 tsp cumin
- 1 tsp dried coriander
- 1 tsp fish sauce
- 1-2 tsp soy sauce
- umami sauce to taste
- 500 g mixed frozen veggies
- 250 g cooked chicken tofu or other protein
- 200 g rice noodles or 50g noodles per person
Instructions
- Either make your stock from the chicken carcass the day before or use a bought stock.
- Pour 1.5 litres of stock into a large pan, add the spices, soy sauce, fish sauce, umami and vegetables and bring to a simmer.
- If you are using raw chicken then chop it into bite sized pieces and add it at this stage, allow it to poach in the soup, simmering for 15 minutes.
- If you are using cooked chicken you can add it at this stage too or wait for the rice noodle stage.
- 5 minutes before you want to eat, add the rice noodles and let them cook.
- Totally delicious as leftovers the next day too so cook a large batch.