Red Meat Allergy Friendly Gluten Free Ginger Chicken Soup
Total time50 min
Prep time15 min
Cook time35 min
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Learn more →Ingredients
4 servings
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, peeled and finely grated
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 3 stalks celery, sliced
- 6 cups chicken broth
- 1 lb boneless, skinless chicken breasts
- 1 tbsp tamari
- 1 tsp rice vinegar
- 4 oz rice noodles (thin, vermicelli-style)
- 2 cups baby spinach
- salt and pepper, to taste
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For serving
- 3 green onions, thinly sliced (optional)
- 1 tbsp fresh cilantro, roughly chopped (optional)
- 1 tsp chili flakes (optional)
Instructions
- 1
Heat the sesame oil in a large pot over medium heat until shimmering. Add the ginger and garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 1–2 minutes.
- 2
Add the carrots and celery and stir to coat in the aromatics. Cook until the vegetables begin to soften slightly, about 3 minutes.
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