Skinny Gluten Free Asian Chicken Noodle Soup

Simple, awesome, healthy  goodness.  You can make this tasty gluten-free Asian noodle soup in 20 minutes easily! 

A big Thanks to my friend Linda, the Gluten-Free Homemaker for highlighting me again on Gluten-Free Wednesdays!

 Skinny Gluten Free Asian Chicken Noodle Soup 

Ingredients:

• 4 tablespoons gluten free soy sauce- like Thai Kitchen
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 2 tablespoons minced fresh ginger- I keep mine in the freezer and then grate into the pot
• 1 tablespoon sugar
• 4 tablespoons rice vinegar
• 1/2 teaspoon gluten free chili paste- I use San J or Thai Kitchen or Srichacha
• 8 cups GF chicken broth.  I make my own but Progresso and Pacific Foods are good too.
• 12 ounces boneless, skinless chicken breast, cut crosswise into thin strips- (or leftover chicken)
• 4 cups chopped chinese vegetables or Napa cabbage- I use baby bok choy, washed and ends chopped off.  You can use any veggies that cook fast
• 1 (5-ounce) package GF Asian rice noodles, prepared according to packing directions. Sometimes I use Tinkyada spaghetti noodles
• 1/2 cup chopped fresh cilantro leaves
• 6 scallions, thinly sliced on the bias

Instructions:

1. Mix soy sauce, sesame oil, garlic, ginger, sugar, vinegar, and chili paste in a small bowl.
2. Heat the broth in a medium saucepan.
3. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. 
4. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
5. Pour over prepared Chinese noodles. Garnish with cilantro and scallions!!