CHICKEN RICE NOODLE SOUP

  

 

If you don’t make your own broth, I highly recommend it. It is easy, thrifty, and so much better for you. If you buy and use whole chickens (also easy, thrifty and better) you have most of what you need! Chicken carcasses…bones, beautiful bones!

This recipe is simple, and my kiddos love it. I love it too, because it’s so easy! You can tailor it to include whatever veggies you like or have, and substitute the meats as well. This is a great recipe to make with you kids as it isn’t too long or dangerous in the kitchen. If you haven’t used rice stick before, it’s pretty inexpensive, and easy to find in your neighborhood Asian market. J

Recipe

Chicken broth – 8 C

Chicken, cooked and diced – 2 C

Rice stick (thin) – 16 oz

Green onions, thinly sliced – 5 or 6

White navy beans – 1 C

Bring the broth to a boil, then remove from heat. Add rice stick to the hot broth, cover and let sit until noodles are soft (from 6-15 minutes depending on thickness and age of noodles). When noodles are soft, add in onions, beans and diced chicken. Serve with Asian sweet chili sauce, soy sauce, or teriyaki sauce if desired. Some of my kids like this soup with sour cream. Go figure! ENJOY IN GOOD HEALTH!