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A simple and quick one-pot soup that tastes amazing! Cut carrots into matchsticks if you are in a fancy mood.
Ingredients
- 2 skinless, boneless chicken breast halves, diced
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 3 carrots, sliced
- ½ cup frozen corn
- 1 (8 ounce) package dried thin rice noodles
- 1 red bell pepper, diced
- 1 teaspoon dried basil
- ½ teaspoon chili pepper flakes, or to taste
Directions
Step 1
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.
Step 2
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!
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 179 | |
| % Daily Value * | |
| Total Fat1g | 2% |
| Saturated Fat0g | 1% |
| Cholesterol15mg | 5% |
| Sodium425mg | 18% |
| Total Carbohydrate33g | 12% |
| Dietary Fiber3g | 9% |
| Total Sugars4g | |
| Protein8g | |
| Vitamin C22mg | 108% |
| Calcium37mg | 3% |
| Iron1mg | 5% |
| Potassium184mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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