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Ingredients
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2 skinless, boneless chicken breast halves, diced
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2 cloves garlic, minced
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6 cups vegetable broth
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3 carrots, sliced
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½ cup frozen corn
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1 (8 ounce) package dried thin rice noodles
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1 red bell pepper, diced
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1 teaspoon dried basil
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½ teaspoon chili pepper flakes, or to taste
Directions
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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.
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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)
179 | Calories |
1g | Fat |
33g | Carbs |
8g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 179 | |
% Daily Value * | |
Total Fat 1g | 2% |
Saturated Fat 0g | 1% |
Cholesterol 15mg | 5% |
Sodium 425mg | 18% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 3g | 9% |
Total Sugars 4g | |
Protein 8g | 16% |
Vitamin C 22mg | 24% |
Calcium 37mg | 3% |
Iron 1mg | 5% |
Potassium 184mg | 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.