Gluten-Free Rice Noodle Soup with Chicken and Pak Choi

A light and warming soup with gluten-free rice noodles, tender chicken meat, and crunchy pak choi. Ideal for a quick and healthy dinner.

• 20 minutes
• 1 serving
• Main course

• gluten-free
• omnivore
• energy
• high in protein
• aids digestion
• cell-protective

Ingredients

• 80 g Rice
• 150 g Chicken meat
• 150 g Pak choi
• 50 g Onion
• 3 g Garlic
• 1 piece Ginger (cm)
• 500 g Vegetable broth
• 5 g Soy sauce
• 2.5 g Canola oil
• 1.3 g Salt
• 0.5 g Pepper

Instructions

1. Cook rice noodles according to package instructions.
2. Heat canola oil in a pot. Sauté chicken meat until cooked through, then remove from the pot.
3. Sauté onion, garlic, and ginger in the same pot. Add pak choi and stir-fry briefly.
4. Add vegetable broth and gluten-free soy sauce, bring to a boil. Return chicken meat to the pot and heat briefly.
5. Place cooked rice noodles in soup bowls and pour the chicken-vegetable soup over. Season with salt and pepper.
6. Serve immediately.

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