Simple Way to Vegan Rice Noodle Recipes Soup

Comforting Chicken Noodle Soup

Vegetarian vietnamese rice noodle soup (phở chay)vietnamese foody.

Recipe Summary Comforting Chicken Noodle Soup

A combination of several recipes I've made over the years to make this warm, comforting soup. Great for warm days, sick days, or just any day. I sometimes serve this with mashed potatoes as well! The more flour on the pasta from rolling it out, the thicker your soup will be.

Ingredients | Vegan Rice Noodle Recipes Soup

10 cups water

1 leek, halved lengthwise

1 carrot, halved

1 (3 inch) piece fresh ginger, peeled

1 teaspoon whole black peppercorns

2 bone-in chicken breast halves, skin removed

2 ⅓ cups all-purpose flour

⅛ teaspoon salt

2 eggs, beaten

1 tablespoon butter

⅓ cup milk, or as needed

2 chicken bouillon cubes, crumbled

3 tablespoons finely chopped fresh ginger

¾ cup peeled and sliced carrots

1 cup sliced celery

¼ cup cornstarch

¼ cup cold water

Directions

Pour 10 cups of water into a large soup pot over high heat with the leek, halved carrot, 3-inch piece of ginger, and peppercorns.

Bring to a boil, turn heat to medium-low, and place chicken breasts into the broth

Cover the pot with a lid and simmer the mixture until the chicken is cooked through and tender, 20 to 30 minutes.

While broth is simmering, whisk flour and salt together in a bowl; beat in the eggs, butter, and enough milk to make a stiff but workable dough.

Knead the dough in the bowl until smooth and slightly springy, about 5 minutes; transfer to a bowl, cover with a cloth, and allow to rest for 10 minutes.

Roll the noodle dough out on a floured surface to desired thickness (1/4- to 1/8-inch thick); cut into strips.

Remove chicken breasts, transfer them to a plate, and allow to cool. When cool, remove the bones and shred the meat with a fork.

Strain and retain the broth; discard spent leek, halved carrot, ginger chunk, and peppercorns.

Place strained broth into a large soup pot, bring to a boil, and reduce heat to medium-low. Stir in bouillon cubes, 3 tablespoons of chopped ginger, 3/4 cup sliced carrots, and celery until the bouillon has dissolved. Simmer until the carrots are tender, about 30 minutes.

Gently stir in the noodles, a few at a time. Return broth to a simmer and cook until the noodles are tender, about 10 minutes.

Whisk cornstarch and 1/4 cup of water until smooth; stir half the mixture into the soup and simmer until thickened, about 3 minutes. If thicker soup is desired, stir in remaining cornstarch mixture. Mix in the chicken to serve.

Info | Vegan Rice Noodle Recipes Soup

prep: 30 mins cook: 1 hr 5 mins additional: 10 mins total: 1 hr 45 mins Servings: 8 Yield: 8 servings

TAG : Comforting Chicken Noodle Soup

Soups, Stews and Chili Recipes, Soup Recipes, Noodle Soup Recipes,