Broth with Rice Noodles, Chicken and Vegetables
Broth with rice noodles, chicken and vegetables is a recipe featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g rice noodles
- 1 onion
- 1 large carrot
- 100 g shiitake mushrooms
- 1 Spring onion
- 2 chicken breast fillets
- 100 g Sugar snap peas
- Salt
- Pepper
- soy sauce
- 4 stems coriander
Instructions
-
1.
Soak the rice noodles in lukewarm water. Peel the onion and slice it into thin strips. Peel the carrot, halve it lengthwise and shave it into fine slices. Rub the mushrooms with a kitchen towel to clean them and cut them into thin layers. Trim the spring onions and cut them into thin rings.
-
2.
Add the vegetables and broth to a pot and bring to a boil. Slice the chicken breasts, add them to the pot and let cook for about 5 minutes. Cook the noodles according to package instructions in plenty of salted water, drain and add them to the soup.
-
3.
Trim the sugar snap peas, cut them diagonally, add them to the soup and bring everything back to a quick boil. Season with salt, pepper and soy sauce, then serve garnished with coriander.
