Prep Time::10 mins
Cook Time::10 mins
Total Time::20 mins
Servings::8
Yield::8 cups
Ingredients
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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
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!