This chicken noodle soup is like a hug in a bowl and packed with nutrients. It’s also gluten-free because we use rice noodles and no gluten-containing ingredients.
If you’re a veggie just add in some pulses or lentils instead of the chicken and use vegetable stock in place of chicken stock.
We prep our own batches of chicken stock using the left-over whole chicken from a roast dinner, by breaking it up then putting it in a large pan, add in vegetable stock (so the water covers), throw in any bits of veggies like carrots, celery, onion (about 1 cup worth) and then simmer with the lid on for around 2 hours.
Leave to cool, pour into small freezer airtight containers and just defrost before use and drop one into your dishes whilst cooking to add lots of flavour.
Alternatively, you can buy some from the store, just ensure it has good ingredients, not lots of salt and preservatives!
Prep to bowl: 40 minutes
1 small white onion - finely diced
2 tbsp extra virgin olive oil
1 cup fine green beans - chopped into 3 (frozen can be added instead)
1 cup tender stem broccoli
1 cup portabello mushrooms - some diced and some sliced
1 cup wild mushrooms - some diced and some sliced
1 cup kale - washed and torn into small pieces
1 cup organic chicken or vegetable stock
350 ml of water
280g chicken breasts
1 portion brown rice noodles - broken into small pieces about the length of your little finger (we like King Soba Millet & Brown Rice Noodles)
Black pepper to taste
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