Chicken, Vegetable and Noodle Soup
This recipe is loaded with nourishing vegetables, poached chicken and delicate angel hair pasta – all submerged in a warm and flavorsome chicken stock, with added garlic and chilli for good measure…
Chicken, Vegetable and Noodle Soup This recipe is loaded with nourishing vegetables, poached chicken and delicate angel hair pasta – all submerged in a warm and flavorsome chicken stock, with added garlic and chilli for good measure… |
| Servings | Prep Time |
| 2servings | 5min |
| Cook Time |
| 25min |
|
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Ingredients
- 15ml olive oil
- 2cloves garlicminced
- 2 bird eye chilifinely chopped
- 5cm grated fresh ginger
- 5cm grated fresh turmericor 5 ml ground turmeric
- 1 onionfinely chopped
- 2sticks celerychopped
- 3cups chicken stock/brothbone broth can also be used
- 2 chicken breast filletscubed/poached in water with turmeric
- 2 carrotspeeled and chopped
- 1cup baby marrow and patty panschopped
- 2portions gluten free rice noodlesor angel hair pasta
- handful chopped parsley
- black pepperto season
Instructions
- First off, heat the olive oil in a large pot and saute the garlic, chilli, onion and celery for a few minutes until soft.
- Add the chicken stock to the pot, bring to a boil and add the chicken and vegetables.
- Cook for about 20 minutes until the chicken is cooked through and the vegetables tender.
- Add the angel hair pasta, cook for another five minutes until the pasta is cooked.
- Remove from heat, add the herbs and black pepper.
- Serve with a dollop of sour cream and basil pesto.