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Ingredients20 m servings 179 cals
Original recipe yields 8 servings (8 cups)
- Cook and stir chicken in a large pot over medium heat until lightly browned, about 5 minutes; stir in garlic and cook until fragrant, about 1 minute.
- Stir vegetable broth, carrots, and corn into chicken mixture; bring to a boil. Stir rice noodles, red pepper, basil, and chili flakes into chicken mixture; reduce heat and simmer until noodles are tender, about 5 minutes.
- Cook's Note:
- This recipe can easily be modified to be gluten-free by using the appropriate gluten-free soup base. Also feel free to throw in any vegetables that you enjoy- it always tastes fantastic!
Per Serving: 179 calories; 1.4 g fat; 32.7 g carbohydrates; 8.2 g protein; 15 mg cholesterol; 425 mg sodium. Full nutrition
ReviewsRead all reviews 2
If it wasn't for the chili flakes this would be rather bland although it's a good base for adjusting to your taste. I added some chipotle pepper flakes, which added some smoky flavored heat and...