Chicken Soup with Rice Noodles Recipe
This chicken noodle soup uses dried rice vermicelli, a thin noodle that requires little cooking time and has the perfect texture to soak up all the flavors from the shiitake, corn, and chicken.
Servings: 6 people
Ingredients
- 4 to 5 dried shiitake mushrooms rehydrated
- 6 oz. of boneless chicken about 1 chicken breast, sliced
- ¼ tsp sea salt plus more
- ¼ tsp white pepper
- 2 ginger slices
- 2 tsp avocado or neutral-flavored oil
- 4 to 5 cups chicken broth or 4 cups chicken broth + 1 cup water
- ½ cup corn frozen or fresh
- 4 oz. dried rice noodle/ rice vermicelli
- Soy sauce
Instructions
- To rehydrate the shiitake mushrooms, soak them in cold water for 3 hours or in hot water and microwave for 3 minutes. The fast method shortens the total soaking time to about 20 minutes. Cut the rehydrated shiitake mushrooms into thin slices.
- In a bowl, season the sliced chicken with some sea salt and white pepper.
- In a pot, heat the oil and cook the ginger slices for a few minutes. Sauté the shiitake mushrooms for a few minutes. Monitor the temperature so the shiitake mushrooms don't dry out.
- Add the chicken broth, cover, and cook over medium-low heat for 15 minutes.
- Add the chicken, corn, and rice noodles. Cook until the rice noodles become soft.
- Taste and adjust the seasoning with sea salt or some soy sauce. Serve hot.