This Asian-style gluten free chicken noodle soup is a staple in our household and an excellent way to use up roast chicken leftovers. It is quick and easy to make, only using one large saucepan and is healthy and dairy free too. If you don’t have leftovers to use up, sliced chicken breast would work well, or you could substitute tofu and vegetable stock if you are vegetarian.
- 2 cloves garlic, minced
- 2cm cube ginger, finely chopped
- Very small amount of oil (I use olive oil or sesame oil, but any variety will be fine)
- Leftover roast chicken, shredded
- 1 litre stock (one gluten free chicken stock cube, one vegetable – I used Knorr)
- Half a punnet of mushrooms (approx 6 chestnut mushrooms, for example), sliced
- 4 spring onions, sliced
- 1 pack of baby sweetcorn (tinned sweetcorn a good alternative), sliced
- 1 x 150g sachet of Amoy Straight to Wok gluten free rice noodles
- 3 tsp gluten free tamari soy sauce
- 1 red chilli, finely sliced
- Take a large saucepan and pour a very small drizzle of oil in the centre of the pan and set over a medium heat. Add the garlic and ginger and allow to cook for a minute or two until they are gently sizzling.
- Add the shredded chicken to the pan, mix together with the garlic and ginger and cook for 2 minutes.
- Add the stock, stirring and scrapping the bottom of the pan to release all the good flavours from the garlic and ginger – then leave to simmer over a low heat for 10 minutes.
- Add the sliced mushrooms, spring onions, baby sweetcorn and soy sauce – turn up to a medium-low heat and cook for 5 minutes until the mushrooms have started to soften.
- Add the rice noodles, cook for a further 5-10 minutes.
- Serve in large bowls, with the sliced red chilli sprinked on top. A brilliant winter warmer!