This soup is a new staple in our household. With the chicken, veggies, and noodles, it is a perfect warming one bowl meal! We are huge pho lovers, and this is the perfect make at home substitute! If chicken isn’t your deal, you can easily make this vegetarian by swapping the chicken for tofu and using a vegetable broth. To keep this recipe gluten free I used gluten free rice ramen noodles and tamari instead of soy sauce. Of course, if you do not need the recipe to be gluten free, choose your favourite noodle and regular soy sauce. I hope you love this dish as much as we do and it keeps you warm and cozy this holiday season!
• 1 tbsp sesame oil
• 1 large chicken breast, approx 1 cup finely chopped
• 1 tsp tamari
• 8 cups chicken or vegetable broth
• 3 carrots
• 3 pieces celery
• 4 green onions, chopped
• 2 cloves garlic, finely chopped
• 1″ knob ginger, grated
• 3 tbsp tamari
• 1 tsp sriracha (can omit if you don’t like spice)
• 1 tsp coconut sugar
• 3 packs rice ramen (I use Lotus Foods)
• 1 cup broccoli, or other veg of choice
• fresh cilantro to serve
1. In a large pot heat sesame oil over medium heat. Add chicken and tamari. Cook and remove chicken from pot, set aside.
2. In the same pot, add your broth. Scrape bottom of pot and add carrot, celery, onion, garlic, ginger, tamari, sriracha, coconut sugar. Cook for about 5 minutes or until carrots and celery are tender.
3. Add your ramen*, and cook according to package directions. Then add your broccoli and the cooked chicken. Allow to cook for another 2 minutes. Serve with fresh cilantro.
*only add your rice ramen directly to the pot if you plan to eat it right away. If you want to keep this for a few days in the fridge, the rice ramen will fall apart if left in the liquid for too long. Cook the noodles separately and drain. Add to soup only when you are ready to eat!