Chicken and Vegetable Noodle Soup
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 boneless, skinless Chicken breasts
- 1 pkg Rice noodles
- 1 onion (peeled and finely chopped)
- 2 ribs Celery (washed; trimmed and sliced; leaves reserved for garnish)
- 2 carrots (peeled and chopped)
- 2 scallions (cleaned and chopped)
- 1 cup freshly shelled Pea
- 6 cups vegetable stock
- salt (to taste)
- soy sauce (to taste)
- ¼ cup fresh cilantro (finely chopped)
Preparation steps
1.
Rinse the chicken under cold running water and pat dry with paper towels. Using a sharp knife cut chicken into bite-size pieces. Set aside.
2.
Soak the rice noodles in lukewarm water.
3.
Place the vegetables into a pan with the stock and bring to the boil. Add the chicken and cook gently for about 5 to 7 minutes, or until vegetables are tender crisp and chicken is cooked through.
4.
Meanwhile, cook the noodles in plenty of boiling salted water according to the package instructions, drain and add to the soup.
5.
Briefly return to a boil. Season with salt and pepper and add soy sauce to taste. Serve garnished with cilantro and celery leaves.
