Skinny Gluten Free Asian Chicken Noodle Soup

Simple, awesome, healthy  goodness.  You can make this tasty gluten-free Asian noodle soup in 20 minutes easily! 

A big Thanks to my friend Linda, the Gluten-Free Homemaker for highlighting me again on Gluten-Free Wednesdays!

 Skinny Gluten Free Asian Chicken Noodle Soup 

Ingredients:

  • 4 tablespoons gluten free soy sauce- like Thai Kitchen
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 2 tablespoons minced fresh ginger- I keep mine in the freezer and then grate into the pot
  • 1 tablespoon sugar
  • 4 tablespoons rice vinegar
  • 1/2 teaspoon gluten free chili paste- I use San J or Thai Kitchen or Srichacha
  • 8 cups GF chicken broth.  I make my own but Progresso and Pacific Foods are good too.
  • 12 ounces boneless, skinless chicken breast, cut crosswise into thin strips- (or leftover chicken)
  • 4 cups chopped chinese vegetables or Napa cabbage- I use baby bok choy, washed and ends chopped off.  You can use any veggies that cook fast
  • 1 (5-ounce) package GF Asian rice noodles, prepared according to packing directions. Sometimes I use Tinkyada spaghetti noodles
  • 1/2 cup chopped fresh cilantro leaves
  • 6 scallions, thinly sliced on the bias

Instructions:

  1. Mix soy sauce, sesame oil, garlic, ginger, sugar, vinegar, and chili paste in a small bowl.
  2. Heat the broth in a medium saucepan.
  3. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. 
  4. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
  5. Pour over prepared Chinese noodles. Garnish with cilantro and scallions!! 

1 comment

  1. That looks so yummy! I would love it if you visited my new Gluten-Free Monday party at OneCreativeMommy.com and linked up this and any other idea you would like to share. I hope to see you there.

    ReplyDelete

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