Faux Chicken Rice Noodle Soup


Serving 3 people


45 min



Ingredients

  • carrots 2 carrots, chopped
  • celery stalks 3 celery stalks, chopped
  • dried basil 1/2 teaspoon dried basil
  • extra virgin olive oil extra virgin olive oil
  • chicken broth 3 cups organic, free-range chicken broth (or vegetable)
  • garlic clove 1 garlic clove, chopped
  • kosher salt 1/2 teaspoon kosher salt
  • onion 1/2 onion, chopped
  • oregano 1 tablespoon oregano
  • peas 1/2 cup frozen peas
  • red pepper flakes 1/2 teaspoon red hot pepper flakes
  • rice noodles 2 ounces Asian rice noodles (Vercimelli style)
  • soy sauce 1 tablespoon soy sauce
Add to Shoping List
Order Ingredients Now

How to make it

  1. Heat oil over medium heat in large saucepan.
  2. Add chopped celery and carrot and cook for 5 minutes, stirring frequently.
  3. Add chopped onion and garlic and cook until soft.
  4. Add seasoning.
  5. Pour half the chicken broth and simmer over low heat for 15-20 minutes.
  6. Add rest of broth. Before serving, add frozen peas and stir until defrosted.Meanwhile, bring water to a boil in another large saucepan.
  7. Remove from heat, add rice noodles and let sit for 8-10 minutes.
  8. Drain.Ladle broth into serving bowls and add desired amount of cooked rice noodles.
  9. Serve hot.