Chicken and Rice Noodle Soup

Recipe by: Mama Smith

(2)

Easy

Ready in 1 hour

Picture by: Soup Loving Nicole

This is an easy to make chicken noodle soup that includes ginger, onion, spring onion and bok choy with the boiled chicken and rice noodles.

Ingredients

Serves: 8

Prep: 20 minutes |Cook: 40 minutes

1.	Place chicken, chicken stock, salt and ginger into a large saucepan. Bring to a boil over high heat then reduce heat to medium-low and simmer until the chicken is tender and no longer pink; about 35 minutes. Remove chicken and strain broth into a new saucepan. Discard the solids.

2.	Fill a bowl with hot tap water. Add the long rice noodles and let sit for 30 minutes to soften.

3.	Stir onion into the broth and bring to a boil then reduce heat to medium-low.

4.	Meanwhile remove the skin and bones from the chicken and discard. Roughly dice the meat and set aside. Add the noodles, chicken meat, spring onion and bok choy; simmer until noodles are tender.

5.	After the noodles have sat for 30 minutes stir in the chicken meat, spring onion and bok choy. Reheat and serve.