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Chicken noodle soup

Published 8 March, 2007

If like us you often have a pot of chicken stock simmering on the stove, you might like to try this gluten free chicken noodle soup recipe. It's quick and easy enough to throw together for a last-minute lunch, and tasty enough to impress the vicar if he's round.

Gluten free chicken noodle soup recipe

Serves 2. 10-15 minutes to make.

2 pints / 1 litre chicken stock (you could get away with gluten free stock cubes)

Selected veg from...

1/2 Broccoli broken into very small florets
1 Courgette cut into matchsticks
1 red pepper cut into thin slices
2 handfuls mushrooms, sliced thinly
2 spring onions, sliced thinly
Handful beansprouts
1 inch ginger, sliced thinly
2 handfuls shredded cooked chicken
2 servings of gluten free rice noodles
Handful basil, chopped

Making the chicken noodle soup is super-simple. Add the brocolli and courgettes to the boiling stock for 2 minutes while frying the mushrooms and peppers in a little olive oil.

Then add the rice noodles and cook for 4 minutes (or however long they need). Throw in the spring onions, ginger, basil, beansprouts and cooked chicken in 30 seconds before serving.

Add salt or gluten free soy sauce (tamari) to taste.

As we all know, chicken noodle soup is the best thing when you're feeling unwell. This chicken noodle soup is the best thing, period. :-)

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