Gluten-Free Chinese Noodle Soup

Savor the comforting warmth of homemade *Gluten-Free Chinese Noodle Soup*, a vibrant, wholesome recipe perfect for cozy nights or a soothing meal anytime. This aromatic dish features tender gluten-free rice noodles swimming in a rich chicken broth infused with fragrant ginger, garlic, and gluten-free soy sauce. Packed with fresh bok choy, thinly sliced carrots, earthy shiitake mushrooms, and juicy strips of chicken, this soup is as nutritious as it is flavorful. Finished with a drizzle of sesame oil, a pop of fresh lime juice, and garnished with spring onions and coriander, every spoonful bursts with authentic Chinese-inspired flavors. Quick to prepare in just 45 minutes, this recipe is the ultimate choice for anyone seeking a gluten-free twist on a classic Asian comfort food. Perfect for weeknight dinners or meal prepping, this soup is a warm hug in a bowl!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 200 g gluten-free rice noodles
• 1 liter chicken broth
• 250 g boneless, skinless chicken breast
• 3 tablespoons soy sauce (gluten-free)
• 1 inch piece ginger, fresh
• 3 garlic cloves
• 2 bok choy
• 2 carrots
• 100 g shiitake mushrooms
• 2 spring onions
• 1 tablespoon sesame oil
• 0.5 teaspoon white pepper
• 1 teaspoon salt
• 10 g fresh coriander leaves
• 1 lime

Directions

Step 1

Begin by cooking the gluten-free rice noodles according to the package instructions. Once cooked, drain and set aside.

Step 2

Slice the boneless, skinless chicken breast into thin strips.

Step 3

Peel and slice the ginger into thin pieces. Mince the garlic cloves.

Step 4

Chop the bok choy into bite-sized pieces and slice the carrots thinly. Clean and slice the shiitake mushrooms. Chop the spring onions finely.

Step 5

In a large pot, heat the sesame oil over medium heat. Add the ginger and garlic, sautéing for about 1 minute until fragrant.

Step 6

Add the sliced chicken strips to the pot and cook for about 4-5 minutes until they are lightly browned and cooked through.

Step 7

Pour in the chicken broth and gluten-free soy sauce, and bring the mixture to a simmer.

Step 8

Add the sliced carrots, bok choy, and shiitake mushrooms to the pot. Let them simmer for about 8-10 minutes, or until the vegetables are tender.

Step 9

Season the soup with white pepper and salt to taste.

Step 10

Add the cooked rice noodles to the pot, stirring gently to combine.

Step 11

Serve the soup hot, topped with chopped spring onions and fresh coriander leaves.

Step 12

Squeeze some fresh lime juice over each bowl before serving to enhance the flavors.

Nutrition Facts

Serving size	(2421.4g)

Amount per serving	% Daily Value*
Calories	1268.5

Total Fat 25.8g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 6.0g
Cholesterol 212.5mg	0%
Sodium 8173.5mg	0%
Total Carbohydrate 147.7g	0%
Dietary Fiber 20.4g	0%
Total Sugars 21.2g
Protein 117.9g	0%

Vitamin D 30.5IU	0%
Calcium 690.9mg	0%
Iron 14.1mg	0%
Potassium 4645.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.9%

Protein: 36.4%

Carbs: 45.6%