Faux Chicken Rice Noodle Soup

Serving 3 people

45 min


  • 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
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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.