Chicken Soup with Rice Noodles

If youve had rice noodles sitting in your pantry for a long time, the best way to use them is to cook them in a delicious chicken soup that will pleasantly warm you up on cold days.

Details

  • Preparation Time: 12 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 1.2 l Soup base, chicken, cube

  • 400 g Meat, chicken, breasts

  • 2 pod Garlic, fresh

  • 1 piece Ginger, fresh

  • 2 piece Carrot, fresh

  • 1 piece Onion, young

  • 120 g Pasta, Rice noodles

  • pieces Salt, table

Steps

  1. Wash the chicken breasts and clean them if necessary (remove excess fat). Peel and finely chop the garlic. Peel the ginger and slice it thinly.

  2. Pour the broth into a pot and add the chicken breasts, ginger, and garlic. Place the pot on the stove and slowly bring the contents to a boil over moderate heat. Then reduce the heat so that the liquid barely simmers. Partially cover the pot and let the soup cook for 20 minutes.

  3. Meanwhile, prepare the vegetables. Peel, scrub, and wash the carrots. Cut them into thin sticks, about 3 cm long. Clean and wash the spring onion. Slice it along with the greens into rings.

  4. After 20 minutes of cooking, remove the chicken breasts from the pot. Cut them into bite-sized pieces, and return them to the pot along with the noodles, sliced carrots, and 2/3 of the sliced onion. Let the soup cook for another 3 to 4 minutes. Taste the soup and season with salt if needed.

  5. Serve the prepared soup in soup bowls. Garnish with the reserved onion and serve.

Nutrition Information (Per 100g)

  • Calories: 167.79 kcal
  • Fat: 4.68 g
    • Saturated Fat: 1.04 g
  • Carbohydrates: 16.88 g
    • Sugars: 0.52 g
  • Protein: 11.04 g
  • Fiber: 0.52 g

Advice

Instead of salt, season the soup with soy sauce. For an extra kick, add fresh chili and/or chopped cilantro.