Allergy free thick Chinese chicken noodle soup recipe

Ingredients

• 500g chicken fillets
• 6 cups chicken stock made from Massel salt reduced ultracubes
• ¼ cup jasmine rice, uncooked
• 1 onion, finely sliced
• 1 stick celery, finely sliced
• 1 carrot, finely sliced
• 100g green beans, sliced
• ½ broccoli, cut into florets
• ¼ cauliflower, cut into florets
• 2 tsps curry powder
• 1 tsp Chinese five spice
• 1cm fresh ginger, finely grated
• 2 tsps cornflour
• 200g rice sticks or 400g SlimPasta pre-cooked spaghetti, snapped or cut in half
• Crispy rice noodles, to serve (optional)

Method

• Place the chicken fillets into a steamer over a pan of simmering water.
• Cook for 8 minutes or until the chicken is just cooked through.
• Allow the chicken to cool then shred it roughly.
• Place the chicken stock into a wok or large saucepan.
• Bring to the boil over high heat.
• Add the rice, vegetables (can be reserved until a little later for extra crispy vegetables), curry powder, five spice and ginger.
• Reduce the heat to low.
• Simmer for 15-20 minutes or until the rice is tender and the vegetables are cooked to your liking.
• Cook noodles following packet directions and then drain them.
• Remove a cup of soup liquid from the wok and whisk through the cornflour.
• Add the chicken and cooked rice sticks or noodles and cornflour mixture.
• Cook, stirring, for 3-4 minutes or until the chicken and sticks or noodles are heated through.
• Add more water, if necessary, to make a small amount of soupy sauce.
• Ladle into bowls and top with crispy rice noodles.