Who doesn’t like chicken noodle soup? Full of nutrient-dense veggies, including broccolini and buk choy, and chicken thighs for iron. This hearty Asian-inspired chicken noodle soup is good for your body and soul!
During winter, people love to keep warm & comfort food like soups are front of mind. This Asian-inspired chicken noodle soup is a PROHEALTH team favourite.
Ingredients
- 100g dried rice vermicelli noodles
- 2 tsp macadamia oil
- 1 large brown onion, finely chopped
- 2 large celery sticks, finely chopped
- 2 garlic cloves, crushed
- 3cm piece fresh ginger, peeled, thinly sliced
- 1 long fresh red chilli, deseeded, finely chopped
- 1 stick lemongrass, cut into 4cm lengths, bruised
- 400g lean chicken thigh fillets, fat trimmed
- 500ml (2 cups) Massel salt reduced chicken style liquid 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 fresh lime juice
- Fresh Thai basil leaves, to serve
Method
- Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes to soften. Drain.
- Heat oil in a large saucepan over medium heat. Cook onion and celery , stirring, for 5-6 minutes or until softened. Add garlic , ginger , chilli and lemongrass . Cook, stirring, for 1 minute or until aromatic. Add chicken . Cook for 1 minute or until starting to colour.
- Pour in stock and 750ml (3 cups) water. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 10 minutes or until chicken is cooked through. Remove chicken with tongs. Transfer to a clean board. Set aside to cool slightly. Shred. Return to pan.
- Add tomato , broccolini and snow peas to soup. Simmer for 3-4 minutes or until vegetables are just tender. Stir through buk choy until just wilted. Stir in lime juice and season. Divide noodles among bowls. Ladle over soup. Serve with basil.
Source: Taste.com.au
Title: Healthy chicken noodle soup
Time: 10 mins