Asian Chicken Noodle Soup
This brothy soup is so filling, yet wholesome and fresh. Homemade bone broth is rich in minerals and beneficial collagen which helps heal the gut
Kcalories per serve 293 / Protein 23.3g
Serves: 4 Prep Time: 2 Hours
ingredients
1 Rotisserie Chicken (or tofu)
I pack Rice Vermicelli noodles (4 serves)
1 Tbsp Tamari
1/2 tsp Sesame Oil
Juice of 1 Lime
1 Cup Shredded White Cabbage
1 Grated Carrot
1 Cup Bean Sprouts
1 bunch Coriander, Torn
Fresh red Chili, sliced
2 Tbsp Salted Peanuts, Crushed
Instructions
Strip the meat from the bones and set aside. Discard any stuffing. Place all bones and skin in a large soup pot
2. To make the broth, cover chicken carcass with 2L water. Add a large carrot and brown onion. Add 1 Tbsp Apple Cider Vinegar. Add any aromatics you like or have on hand, such as star anise, pepper corns, lemongrass etc. boil for 2 hrs
3. While broth is simmering, cook noodles according to package instructions and set aside. Prep all other ingredients
4. Set aside 1 Ltr of drained broth for the soup. Bring to boil and Add in the tamari, sesame, and Lime
5. In soup bowls, layer all ingredients. Pour over the flavoured broth to serve
