Gluten Free Chicken Tamari Rice Noodle Soup
Total time50 min
Prep time15 min
Cook time35 min
4.5(8)
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Learn more →Ingredients
4 servings
For the soup
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, peeled and finely grated
- 4 scallions, white and light green parts thinly sliced, dark green tops reserved for serving
- 6 cups chicken broth
- 1 cup water
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp fish sauce
- ½ tsp white pepper
- 1 ½ lb boneless, skinless chicken breasts (about 2 medium)
- 6 oz dried rice noodles (medium width, about 3mm)
- 2 cups baby bok choy, halved lengthwise
For serving
- 1 tsp sesame oil, for finishing
- 1 tbsp fresh lime juice
- 1 tsp chili garlic sauce (optional)
Instructions
- 1
Heat 1 tbsp sesame oil in a large pot over medium heat until shimmering. Add the ginger and the white and light green parts of the scallions and cook, stirring, until softened and fragrant, about 2 minutes.
- 2
Pour in the chicken broth and water. Stir in the tamari, rice vinegar, fish sauce, and white pepper. Raise the heat to medium-high and bring the broth to a gentle boil.
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