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Chicken & Vegetable Rice Noodle Soup
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Description
This easy and healthy soup comes together in about 30 minutes and will warm you to your toes. Mix things up by changing up the vegetables and meat to suit your taste buds.
From Dara Michalski of Cookin’ Canuck.
Ingredients
- 2 teaspoons Canola Oil
- 1 Tablespoon Minced Ginger
- 2 cloves Garlic, Minced
- 2 Boneless, Skinless Chicken Breasts, Chopped
- 7 cups Chicken Broth
- 3 Tablespoons Soy Sauce
- 1 Tablespoon Chili Garlic Sauce
- 8 ounces, weight Rice Noodles
- 3 cups Broccoli Florets
- 2 Green Onions, Thinly Sliced
Preparation
Heat the canola oil in a large saucepan set over medium-high heat. Add the ginger and garlic, and cook for 1 minute, stirring. Add the chicken and cook, stirring frequently, until just cooked through, 4 to 5 minutes.
Stir in the chicken broth, soy sauce and chili garlic sauce. Bring to a boil, then stir in the rice noodles. Cook until the rice noodles are almost tender, 3 to 4 minutes.
Add the broccoli florets. Cook until the florets are tender, 1 to 2 minutes.
Stir in the green onions. Serve.
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