UPLOADED/REDIRECT Asian-Inspired Chicken Noodle Soup

TABLE Magazine’s friend, Liz, a native Pittsburgher, PR firm director, everyday home cook, and food blogger shares easy but delicious recipes free of the top 8 most common food allergens: milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat. Over the next four weeks, we will feature Liz’s amazing Octofree® recipes; and for those of you who do not have food allergies: We assure you, these recipes are delectable for all!

Liz started making her chicken noodle soup with rice noodles because they’re naturally gluten-free, and the recipe organically evolved to include other Asian-inspired flavors such as sesame oil, garlic, coconut aminos, and red pepper flakes, with bok choy in place of celery and a cilantro and green onion garnish. Shred up a soy-free rotisserie chicken and a nutritious, delicious dinner is on the table in less than half an hour.

INGREDIENTS

1 pound of rice noodles (I like Mama brand vermicelli-style rice noodles)
1 tbsp sesame oil
2 cloves of garlic, minced
2 green onions, cleaned and thinly sliced (white and green parts)
1 medium-sized carrot, peeled and sliced into ¼ inch rounds
6 ounces shiitake mushrooms, cleaned and thinly sliced
½ tsp salt
½ tsp pepper
¼ tsp red pepper flakes
½ tsp dried thyme
4 cups chicken stock (I love Kitchen Basics)
¼ cup coconut aminos
1 tbsp rice wine vinegar
1 pound of boneless, skinless chicken breasts sliced thin, or the shredded meat of one soy-free rotisserie chicken
3 cups chopped bok choy or baby bok choy
Salt and pepper to taste
Optional garnish: Cilantro and sliced green onions

INSTRUCTIONS

Cook rice noodles according to package instructions (you can do this while making the soup). Set aside.

Heat sesame oil over medium heat in a large stockpot.

Add garlic and cook until fragrant, about 2 minutes.

Add green onion, reserving about 1 tbsp for garnish, then add carrot, mushrooms, salt, pepper, red pepper flakes, and thyme.

Cook until carrots start to soften, about 5 minutes.

Carefully pour in chicken broth, then add coconut aminos and rice wine vinegar.

Stir to combine, then bring to a boil.

If using raw chicken, carefully add to the pot, then bring the soup back to a simmer and allow to cook for about 8 minutes or until the chicken pieces are cooked all the way through (color will be consistent throughout and juices will run clear). If using a rotisserie chicken, add it with the bok choy in the next step.

Add bok choy and allow to cook until soft and bright green.

Portion out the rice noodles into bowls, ladle soup over top, then garnish with sliced green onions and cilantro, and serve.