Gluten-Free Miki Noodle Soup
Warm up with a comforting bowl of Gluten-Free Miki Noodle Soup, a heartwarming twist on a traditional Filipino favorite that's perfect for those with dietary restrictions. This vibrant dish combines tender chicken breast, nutrient-packed bok choy, and the delightful chew of gluten-free rice noodles, all swimming in a savory broth infused with garlic, onions, soy sauce, and fish sauce for authentic flavors. Bright julienned carrots and spring onions add freshness and a pop of color, while each serving is packed with protein and gluten-free goodness. Ready in under an hour, this wholesome soup is easy to prepare and perfect for a cozy family dinner or a nourishing lunch that won’t compromise flavor. Garnish with lime wedges for an optional zesty kick and enjoy a meal that’s equally satisfying and inclusive.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Gluten-free rice noodles
- 500 grams Chicken breast
- 6 cups Chicken broth
- 3 cloves Garlic, minced
- 1 medium Onion, chopped
- 2 medium Carrots, julienned
- 1 bunch Bok choy, chopped
- 2 tablespoons Soy sauce, gluten-free
- 1 tablespoon Fish sauce
- 0.5 teaspoon Ground black pepper
- 3 stalks Spring onions, chopped
- 2 tablespoons Olive oil
- 1 teaspoon Salt
Instructions
Start by preparing the gluten-free rice noodles according to the package instructions. Typically, this involves soaking or boiling, then draining and setting aside.
In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until the onion becomes translucent and fragrant, about 2-3 minutes.
Add the chicken breast to the pot and cook, stirring occasionally until lightly browned all over, about 5-7 minutes.
Pour in the chicken broth and bring the mixture to a boil.
Lower the heat to a simmer and add the julienned carrots and chopped bok choy to the pot. Stir to combine.
Season the soup with gluten-free soy sauce, fish sauce, ground black pepper, and salt. Stir well to ensure the seasonings are fully incorporated.
Allow the soup to simmer for 15-20 minutes, until the chicken is cooked through and the vegetables are tender.
Once cooked, remove the chicken breast from the pot, shred it using two forks, and return it to the soup.
Add the prepared rice noodles to the soup, allowing them to warm through.
Finish by stirring in the chopped spring onions and adjusting the seasoning if necessary.
Serve hot, optionally garnished with additional spring onions or a wedge of lime for a zesty touch.
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 10846 mg | 472% | |
| Total Carbohydrate | 172.1 g | 63% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 18.8 g | ||
| Protein | 180.8 g | 362% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 555 mg | 43% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 4230 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
