I love, love, love this soup!

We would have it at least once a week – year round!

I make a big pot of stock / bone broth (get the recipe here) every weekend which gives us about 3 litres to get us through the week.

In winter, my kids take this to school for lunch in a thermos.

To save time in the morning…

I just throw the raw chicken slices in with the stock while it is coming to the boil and that way it only takes a few minutes to cook through.

I then put the dried noodles straight into the thermos with some veggies and then pour the hot stock and chicken over it. That way the noodles soften in the soup by lunch time.

If I don’t have any chicken, I might use a boiled egg, or even left over meat and veg from dinner the night before.

You can go to town with the vegetables – use whatever your family likes – broccoli, spinach, kale, carrots, zucchini, bean sprouts, sugar snap peas, beans, you name it!

It’s also a great dinner if you know you’ll be getting home late

and won’t have much time for dinner. Everything can be cut up and ready to go ahead of time.

Asian Noodle Soup

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Chicken, Main Dish
Cuisine: Dairy-free, Gluten-free
Servings: 4 people

Ingredients

  • 2 litres hot chicken stock / bone broth
  • 1 tbsp coconut aminos
  • 4 bundles mung bean noodles or rice vermicelli, or zoodles
  • 500 g cooked chicken sliced (or any other leftover meat)
  • 4 cups assorted vegetables thinly sliced eg carrots, zucchini, spinach, capsicum, bean sprouts, snow peas, green beans, etc
  • 2 green onions thinly sliced
  • 1 chilli, optional thinly sliced
  • 1 tsp sesame oil

Instructions

  • Cook noodles as instructed on packet, drain and divide into 4 deep soup bowls. If using zoodles, place them directly in the bowl as the hot stock will warm them through.
  • Bring stock/broth to the boil. Add coconut aminos to stock, then pour over noodles in bowls.
  • Top each bowl with chicken and vegetables.
  • Sprinkle green onions and chilli (if desired) over the top.
  • Sprinkle with sesame oil.

Would you like to…?

Free Cookbook...

Fuss-free Gluten-free Breakfast

Stuck with ideas for quick and yummy breakfasts now that toast and cereal are out the window?

I’ve got you covered with over two week’s worth of sweet and savoury delights that are sure to inspire your mornings.

Would you like to…?

Free Cookbook...

Fuss-free Gluten-free Breakfast

Stuck with ideas for quick and yummy breakfasts now that toast and cereal are out the window?

I’ve got you covered with over two week’s worth of sweet and savoury delights that are sure to inspire your mornings.

Pin It on Pinterest

Share This