This recipe is one of OH's concoctions - very simple and really delicious.
3 large carrots
2 large sticks celery
cooked chicken (approx equivalent to a medium fillet)
60g thai rice noodles broken into 1-2cm lengths
approx 1 litre chicken stock
Peel the carrots and celery and cut into small dice.
Add to the pan with the chicken stock
Cut the chicken into small pieces and add to the pan to reheat thoroughly at this point the vegetable and chicken to stock ratio will look wrong but the extra stock is needed when the noodles are added.
When the vegetables are tender which takes approximately 20 mins, add the rice noodles and simmer for approx 5 mins or untill the noodles are cooked.
If you like to make enough for more than one meal, I find it works best if you seperate it into portions before adding the noodles and adding them seperately each time because the starch in them has a tendency to make the soup a bit "gloopy" when it's reheated otherwise.
3 large carrots
2 large sticks celery
cooked chicken (approx equivalent to a medium fillet)
60g thai rice noodles broken into 1-2cm lengths
approx 1 litre chicken stock
Peel the carrots and celery and cut into small dice.
Add to the pan with the chicken stock
Cut the chicken into small pieces and add to the pan to reheat thoroughly at this point the vegetable and chicken to stock ratio will look wrong but the extra stock is needed when the noodles are added.
When the vegetables are tender which takes approximately 20 mins, add the rice noodles and simmer for approx 5 mins or untill the noodles are cooked.
If you like to make enough for more than one meal, I find it works best if you seperate it into portions before adding the noodles and adding them seperately each time because the starch in them has a tendency to make the soup a bit "gloopy" when it's reheated otherwise.
