Chicken Soup with Rice Noodles
Chicken Soup with Rice Noodles is a light, gluten-free, and nutrient-packed meal perfect for weight loss or a comforting dinner. The rice noodles provide a satisfying carb source without gluten, while the lean chicken adds protein. This soup is enhanced with vegetables and a flavorful broth, making it wholesome and filling without being heavy.
Nutrition Facts
Per serving
Energy
203 kcal
Protein
13 g
Carbs
22 g
Fat
6 g
Fiber
1 g
Ingredients
Chicken, poultry, breast, skinless
200 gms (200g)
Rice Noodles (Raw)
1 small cup (100g)
Common salt
0.5 tsp (2.5g)
Pepper, black
0.5 tsp (2.5g)
Carrot
0.25 cup, chopped (50g)
Chopped Onion
0.5 small cup (50g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Clove Garlic, Minced
1 tsp (5g)
Olive Oil
1 tsp (5g)
Plain Water
4 medium cup (1000g)
lemon juice
1 tbsp (15g)
Instructions
Preparation
1- Cook rice noodles according to package instructions. Drain and set aside.
2-Clean and cut chicken breast into small cubes or shred after cooking.
Cooking Steps
Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, carrot. Sauté for 3-4 minutes until the vegetables begin to soften.
Add chicken cubes to the pot and cook for 4-5 minutes, stirring occasionally, until lightly browned on the outside.
Add water to the pot. Bring to a boil, then reduce heat to low.
Season with salt, black pepper. Cover and simmer for 20 minutes until the chicken is cooked and tender.
Add the cooked rice noodles and spinach leaves to the pot. Stir gently and cook for another 3-5 minutes until the noodles are heated through.
Add lemon juice for a fresh, tangy flavor. Adjust seasoning as needed.
Serve hot, garnished with fresh coriander leaves.