Ingredients
• 6 cups low-sodium chicken broth (certified GF)
• 2 cups cooked shredded chicken
• 1 small onion, finely diced
• 2 carrots, thinly sliced
• 2 celery stalks, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1½ cups uncooked brown rice noodles (or 3 cups cooked)
• 2 tbsp tamari or gluten-free soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• Salt & white pepper to taste
Garnish (optional):
• Fresh cilantro or green onions, sliced
• Lime wedges
• Red pepper flakes
• Extra sesame oil drizzle
Instructions
- In a large pot, bring broth to a gentle simmer. Add onion, carrots, and celery; cook 8–10 mins until softened.
- Stir in garlic and ginger; cook 1 min until fragrant.
- Add uncooked rice noodles (break if long); simmer 8–10 mins until al dente (check package time—don’t overcook!).
→ If using pre-cooked noodles: Add in last 2 mins just to heat through. - Stir in chicken, tamari, rice vinegar, and sesame oil. Simmer 3–4 mins to meld flavors.
- Season with salt and white pepper.
- Ladle into bowls. Top with cilantro, green onions, a squeeze of lime, and red pepper flakes if desired.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 20 mins, Total Time: 30 mins, Servings: 6
Calories: 160, Net Carbs: 22g, Fats: 4g, Protein: 14g
✅ Naturally gluten-free, dairy-free, and soy-free (use coconut aminos instead of tamari).