An easy, quick, and delicious one-pot soup! If you’re feeling fancy, slice the carrots into matchsticks.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 8 cups |
Ingredients
- 2 skinless, boneless chicken breast halves, diced
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 3 carrots, sliced
- ½ cup frozen corn
- 1 (8 ounce) package dried thin rice noodles
- 1 red bell pepper, diced
- 1 teaspoon dried basil
- ½ teaspoon chili pepper flakes, or to taste
Instructions
- Cook and stir chicken in a large pot over medium heat until lightly browned, about 5 minutes; stir in garlic and cook until fragrant, about 1 minute.
- Stir vegetable broth, carrots, and corn into chicken mixture; bring to a boil. Stir rice noodles, red pepper, basil, and chili flakes into chicken mixture; reduce heat and simmer until noodles are tender, about 5 minutes.
- This recipe can easily be modified to be gluten-free by using the appropriate gluten-free soup base. Also feel free to throw in any vegetables that you enjoy- it always tastes fantastic!
Nutrition Facts
| Calories | 179 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 0 g |
| Sodium | 425 mg |
| Sugars | 4 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
This is a good, base soup. I adjusted the veggies with what I had on hand. This idea of spicy was ok with my kids. I added some sambal oelek and Thai chilies to mine. I used rice vermicelli and just soaked them in hot water until soft and added them to the bowls Ladling the soup over them. Thank you for the recipe.
If it wasn’t for the chili flakes this would be rather bland although it’s a good base for adjusting to your taste. I added some chipotle pepper flakes, which added some smoky flavored heat and some oregano. Next time I will cut back on the rice noodles to 4 ounces since they absorbed most of the broth. For a different touch I spiralized the carrots.