By Devi Poojari
July 18, 2023
A warming broth packed with rice noodles, vegetables and protein, this chicken noodle soup can go from stove to stomach in a matter of fifteen minutes or less.
3 cups water 2 chicken stock cubes 100 grams rice noodles ¼ cup shredded chicken 2 green onions, chopped 1 teaspoon chilli oil ½ cup spinach ¼ cup carrots, chopped Salt and pepper, to taste
Add the water to a large pot and crumble in the stock cubes.
Allow it to come to a simmer, before adding the carrots and spinach and seasoning with salt and pepper.
Add the shredded cooked chicken to the broth and let it simmer before breaking the noodles and adding to the liquid.
Once the noodles are cooked, add the green onion and serve in individual bowls with chilli oil on top.