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Vickys Flu-busting Chicken Noodle Soup With Vegan Option Recipe

Vickys Flu-Busting Chicken Noodle Soup with Vegan Option Recipe
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Cooking Time : 25 minutes
Serving : 4
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Prepare the ingredients before making Vickys Flu-Busting Chicken Noodle Soup with Vegan Option in your home. Then, follow these steps below to serve Vickys Flu-Busting Chicken Noodle Soup with Vegan Option for your family or friends.

Ingredients: Vickys Flu-Busting Chicken Noodle Soup with Vegan Option

  • 1800 ml chicken or vegetable stock
  • 350 grams chicken breast or cubed 'tofu' from my Soy-Free (chicken flavour) tofu recipe link below
  • 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 finely sliced chilli, sliced spring onion and mint leaves to garnish if desired

How to Make Vickys Flu-Busting Chicken Noodle Soup with Vegan Option

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Vickys Flu-Busting Chicken Noodle Soup with Vegan Option in your home by yourself.

    Step 1
  • Put the stock, chicken / 'tofu', ginger and garlic in a pan. Half cover and simmer for 20 minutes until the chicken is cooked through
  • Step 2
  • Remove the chicken and shred or slice then return to the pan. If using tofu just leave it cubed
  • Step 3
  • Add the rice noodles, spring onion, sweetcorn, mushrooms and 'soy sauce' and let simmer a further 3 minutes until cooked through
  • Step 4
  • Serve with garnish sprinkled on top if desired
  • Step 5
  • 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
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