Chicken and Veggie Rice Noodle Soup

Chicken and Veggie Rice Noodle Soup Chicken and Veggie Rice Noodle Soup

A delicious way to warm up on a cold winters day

4 people 20 minutes 5 minutes


  • 1 head Broccoli cut into florets
  • 1 - Chicken Stock Cube warmed
  • 1 - Fresh SuperValu Mixed Chilli chopped
  • 500 g Rice Noodles
  • 125 g SuperValu Button Mushrooms sliced
  • 2 tbsp SuperValu Fresh Coriander
  • 1 inch SuperValu Fresh Ginger chopped
  • 1 clove SuperValu Garlic chopped
  • 1 - SuperValu Lime juice
  • 2 - SuperValu Quality Irish Chicken Legs 4’s skinless, shredded
  • 30 ml SuperValu Soy Sauce


  1. To start, finely chop the chilli leaving in the seeds. Then the ginger and the garlic. Add them into a medium saucepan on a medium heat. Give it a quick stir and add the chicken. We’re not using any oil here so it’s important to keep things moving.
  2. Now ladle in some chicken stock that has been warmed up in a separate pot. Next add the mushrooms and broccoli. Spoon in the rest of the stock.
  3. As it comes to the boil, grab a handful of rice noodles and add to the pot. Pour in the soy sauce and stir.
  4. As the noodles start to go soft and tender, take the lime, cut in half and juice. Now add the juice to the pot.
  5. Finally tear in a handful of fresh coriander. Cook for a further 5 min on a rolling boil, check the seasoning by adding extra soy sauce if needed and serve.
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