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This delicious Chicken Noodle Soup recipe is easy and quick to make, perfect for a light lunch! Check out the recipe and video instructions here:
250g / 8.8oz (1 packet) Vermicelli or rice noodles
2 skinless chicken breasts, cut into thin strips
1 tsp Olivado Sesame oil
Olivado Natural avocado cooking oil
2 tsp minced garlic
1 Tbsp fresh sliced chilli
2 spring onions, thinly sliced
2 tsp minced ginger
2L / 4pts chicken stock
2 Tbsp fish sauce
Fresh coriander, sprouts and chilli to garnish
A handful of sprouts
1 Chilli
- Put the vermicelli into a bowl and pour boiling water over them to cover and “cook” for 15 minutes.
- To make the broth, heat the Olivado oils in a large pot and fry off the garlic, chilli, ginger and spring onions on a slow-medium heat or until the spring onions soften. Add the stock and fish sauce. Once the stock is gently simmering add the chicken to essentially poach in the stock for around 6-8 minutes. Skim off any fat or other “scum” that rises to the surface of your broth to ensure that you have a nice clear broth.
- Drain the rice noodles and add these to 4 deep bowls. Add chicken to each bowl and then pour in the chicken broth. Garnish with coriander, extra chilli, bean sprouts to taste and serve.
Ingredients
250g / 8.8oz (1 packet) Vermicelli or rice noodles
2 skinless chicken breasts, cut into thin strips
1 tsp Olivado Sesame oil
Olivado Natural avocado cooking oil
2 tsp minced garlic
1 Tbsp fresh sliced chilli
2 spring onions, thinly sliced
2 tsp minced ginger
2L / 4pts chicken stock
2 Tbsp fish sauce
Fresh coriander, sprouts and chilli to garnish
A handful of sprouts
1 Chilli
Directions
- Put the vermicelli into a bowl and pour boiling water over them to cover and “cook” for 15 minutes.
- To make the broth, heat the Olivado oils in a large pot and fry off the garlic, chilli, ginger and spring onions on a slow-medium heat or until the spring onions soften. Add the stock and fish sauce. Once the stock is gently simmering add the chicken to essentially poach in the stock for around 6-8 minutes. Skim off any fat or other “scum” that rises to the surface of your broth to ensure that you have a nice clear broth.
- Drain the rice noodles and add these to 4 deep bowls. Add chicken to each bowl and then pour in the chicken broth. Garnish with coriander, extra chilli, bean sprouts to taste and serve.
