Asian-Inspired Chicken Noodle Soup

Liz Fetchin started making her chicken noodle soup with rice noodles because they’re naturally gluten-free, and the recipe organically evolved to include other Asian-inspired flavors such as sesame oil, garlic, coconut aminos, and red pepper flakes, with bok choy in place of celery and a cilantro and green onion garnish. Shred up a soy-free rotisserie chicken, and a nutritious, delicious dinner is on the table in less than half an hour.

Asian-Inspired Chicken Noodle Soup Recipe

INGREDIENTS

1 pound of rice noodles (I like Mama brand vermicelli-style rice noodles)
1 tbsp sesame oil
2 cloves of garlic, minced
2 green onions, cleaned and thinly sliced (white and green parts)
1 medium-sized carrot, peeled and sliced into ¼ inch rounds
6 ounces shiitake mushrooms, cleaned and thinly sliced
½ tsp salt
½ tsp pepper
¼ tsp red pepper flakes
½ tsp dried thyme
4 cups chicken stock (I love Kitchen Basics)
¼ cup coconut aminos
1 tbsp rice wine vinegar
1 pound of boneless, skinless chicken breasts sliced thin, or the shredded meat of one soy-free rotisserie chicken
3 cups chopped bok choy or baby bok choy
Salt and pepper to taste
Optional garnish: Cilantro and sliced green onions

INSTRUCTIONS

1. Cook rice noodles according to package instructions (you can do this while making the soup). Set aside.
2. Heat sesame oil over medium heat in a large stockpot.
3. Add garlic and cook until fragrant, about 2 minutes.
4. Add green onion, reserving about 1 tbsp for garnish, then add carrot, mushrooms, salt, pepper, red pepper flakes, and thyme.
5. Cook until carrots start to soften, about 5 minutes.
6. Carefully pour in chicken broth, then add coconut aminos and rice wine vinegar.
7. Stir to combine, then bring to a boil.
8. If using raw chicken, carefully add to the pot, then bring the soup back to a simmer and allow to cook for about 8 minutes or until the chicken pieces are cooked all the way through (color will be consistent throughout and juices will run clear). If using a rotisserie chicken, add it with the bok choy in the next step.
9. Add bok choy and allow to cook until soft and bright green.
10. Portion out the rice noodles into bowls, ladle soup over top, then garnish with sliced green onions and cilantro, and serve.

Recipe by Liz Fetchin of Octofree® / Food Styling Anna Calabrese/ ⁠Photography by Dave Bryce

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