vickys flu busting chicken noodle soup with vegan option gf nf

Ingredients vickys flu busting chicken noodle soup with vegan option gf nf

1800 ml chicken or vegetable stock
350 grams chicken breast or cubed 'tofu' from my Soy-Free (chick
2 clove finely chopped garlic
2 tsp fresh grated ginger
100 grams rice noodles
4 tsp Vickys Soy Sauce Substitute from the link below
4 spring onions sliced
4 tbsp sweetcorn
4 mushrooms thinly sliced
1/2 a red bell pepper
1 finely sliced chilli sliced spring onion and mint leaves to g

how to make vickys flu busting chicken noodle soup with vegan option gf nf

Put the stock, chicken / 'tofu', ginger and garlic in a pan. Half cover and simmer for 20 minutes until the chicken is cooked through

Remove the chicken and shred or slice then return to the pan. If using tofu just leave it cubed

Add the rice noodles, spring onion, sweetcorn, mushrooms, bell pepper and 'soy sauce' and let simmer a further 3 minutes until cooked through

Serve with garnish sprinkled on top if desired

I like to add some chilli flakes or a little squeeze of thai sweet chilli sauce to give a little extra flavour if I'm feeling especially under the weather