Ingredients and Weight:
- Chicken stock: 8 cups
- Boneless, skinless chicken breast: 1 pound, cooked and shredded
- Long rice noodles: 8 ounces
- Carrots: 1 cup, peeled and sliced
- Celery: 1 cup, sliced
- Onion: 1 large, chopped
- Garlic: 2 cloves, minced
- Ginger: 1 tablespoon, minced
- Soy sauce: 1/4 cup
- Rice vinegar: 2 tablespoons
- Sesame oil: 1 tablespoon
- Green onions: 1/2 cup, chopped
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy-Moderate)
Preparation Method Steps:
- In a large pot, bring chicken stock to a boil.
- Add chicken breasts and cook until cooked through. Remove chicken and shred.
- Add long rice noodles to the boiling stock and cook according to package directions.
- While noodles are cooking, heat sesame oil in a large skillet. Add carrots, celery, onion, garlic, and ginger. Cook until softened.
- Add soy sauce, rice vinegar, and green onions to the skillet. Cook for an additional 2 minutes.
- Add the sautéed vegetables to the soup pot along with the shredded chicken.
- Season to taste with additional soy sauce or rice vinegar.
Nutritional Information:
- Calories: 350
- Protein: 25g
- Carbohydrates: 40g
- Fat: 10g
Dish Characteristics:
- Flavorful and savory chicken broth
- Tender shredded chicken
- Al dente long rice noodles
- Crunchy vegetables
- Zesty soy sauce and rice vinegar flavors
User Comments:
- "This soup was so comforting and satisfying. The perfect meal for a cold day." - Sarah
- "The combination of chicken, vegetables, and noodles was perfect. I loved the tangy flavor of the broth." - John
- "I added some extra vegetables and a drizzle of chili oil for a bit of heat. It was delicious!" - Emily
Special Precautions and Tips:
- For a gluten-free version, use gluten-free soy sauce and long rice noodles.
- To make the soup ahead of time, prepare it as directed and let it cool completely. Store in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
- For a richer flavor, use homemade chicken stock instead of store-bought.
