In our journey into a gluten-free diet, I have discovered how much I love pho noodles. Especially in chicken noodle soup. While a lot of gluten-free noodles try and fail to have the texture and taste of wheat noodles, these wide rice noodles are not ashamed of what they are and are more delicious for it.
Our recipe is simple. In a saucepan, heat up a small splash of oil and chopped ginger and garlic. Then in the same saucepan, we boiled chopped carrots, mushrooms, and celery in gluten-free chicken broth. Some shredded boiled chicken would also be a great addition.
We cooked the noodles in water (not the chicken broth) according to the package instructions. When the noodles are drained and done, and the veggies are softening, that is when we add the noodles to the chicken broth along with some chopped fresh green onions.
It smells wonderful, tastes even better, and is healthy. Hello, veggies!
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