Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
8
Yield:
8 cups
Ingredients
Directions
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.
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 |
