Garlic Ginger Mushroom Chicken Noodle Bowl-
We actually had a little dip in the temperature recently and I have been making soups and other yummy tummy warming things too. I made this Garlic Ginger Mushroom Chicken Noodle Bowl using leftover chicken. Boy that is quite the name I’ve given this recipe. Hmm I wonder whats in it, giggle.
This is a Migraine safe and gluten free recipe if you are not on a migraine safe diet please see Katies Tid Bits below
What You Need
4 1/2 Cups mushroom broth I use Pacific Organic Mushroom Broth
1 Cup water
18 oz. package rice noodles I use Annie Chun’s maifun rice noodles ( you can use spaghetti noodles too)
3- 4 hard boiled eggs (sliced)
1/2 Lb. cooked chicken (bite sized pieces)
1 Cup celery (chopped) about 2-3 stalks
1 1/2 Cups fresh mushrooms (sliced)
1 8oz, can water chestnuts (sliced)
1/4 Cup fresh ginger (grated) about 1 ½ inches off the ginger root
1/4 Cup fresh chives (chopped) a few pieces for garnish
3 Cloves garlic (crushed) divided
2 tsp. White pepper
1 tsp. Salt
1/2 tsp. Dry red pepper flakes (1 tsp. if you want it spicy)
Soup Pot or large saucepan
Pasta pot or large saucepan (for noodles)
Before You Start: This recipe requires precooked chicken. Set aside hard boiled eggs and a few chives for garnish.
Lets Make it! Boil water for noodles. In a second soup pot (large saucepan) combine broth, chicken, celery, water chestnuts, ginger, chives, garlic, red pepper flakes, salt and pepper. Bring to a rapid boil over medium high heat. Reduce heat to low and let simmer for 15-20 minutes uncovered. Prepare noodles according to directions, drain noodles in colander and place noodles in individual serving bowls. Ladle or spoon the broth, chicken and vegetables over the noodles ( as much broth as you desire) garnish with hard boiled eggs and chives(optional)
Katies Tid Bits* If you are not on a migraine safe diet add 1/4 cup chopped red onions to the broth, chicken and other vegetables. You can use chicken broth or vegetable broth too.