CHICKEN NOODLE SOUP
Category
Dinner
Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
Calories
290
Ingredients
100g dried rice vermicelli noodles
2 tsp olive oil
1 large brown onion, finely chopped
2 large celery sticks, finely chopped
2 cloves of garlic, crushed
3cm piece fresh ginger, peeled, thinly sliced
1 long red chilli, deseeded, finely chopped
1 stick lemongrass, cut into 4cm lengths, bruised
400g chicken thigh fillets, fat trimmed
2 cups liquid chicken stock
250g cherry tomatoes, halved
1 bunch broccolini, cut into 4cm lengths
150g snow peas, thinly sliced
1 bunch baby buk choy, cut into 4cm lengths
1 tbsp lime juice
Fresh basil leaves to garnish
Directions
Place noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes to soften. Drain.
Heat oil in a large saucepan over medium heat. Cook onion and celery for 5-6 minutes, stirring until softened. Add garlic, ginger, chilli and lemongrass. Cook for 1 minute, stirring until aromatic. Add chicken. Cook for 1 minute or until starting to colour.
Pour in 3 cups of water and stock. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 10 minutes or until chicken is cooked through. Remove chicken and transfer to a clean board. Set aside to cool slightly. Shred and then return to pan.
Add tomato, broccolini and snow peas to soup. Simmer until vegetables are just tender for 3-4 minutes. Stir through buk choy until wilted. Stir in lime juice and season to your taste. Divide noodles among bowls. Ladle over soup. Serve with basil.
Nutrition
Calories 290, Fat 7.5 grams, Saturated Fat 1.5 grams, Fiber 7.5 grams, Protein 23 grams, Carbs 27.5 grams
