Gluten-free-alicious chicken or vegan noodle soup

chicken tofu noodle soup

I have no idea why I made up such a ridiculous word like gluten-free-alicious (well maybe I didn’t make it up; I was too lazy to Google it). It could be because I’m tired and fighting the urge to have another coffee. It’s getting cold and wet in Toronto so I thought it was good for a soup day. And since it’s me, you know it’s also quick to make!

This dish can be served warm, cold, or at room temperature.

Chicken or tofu vegetable noodle recipe

broccoli-and-carrots

Notes:

  1. I use less of the noodles and more veggies and tofu to cut down on carbs because vermicelli noodles are low in fiber and protein.
  2. The reasons for using pepper is for stress and weight management, if you cannot handle spice, you can take a mild pepper sauce and add some strained tomato until it’s mild enough
  • Makes: 4-6 servings
  • Total time: one-half hour, cook time: 15 minutes, prep time: 10-15 minutes

Ingredients

parsley-chopped

  • 1 cup vermicelli rice noodles
  • 600 g of chicken or firm tofu cubed or cut into strips
  • 3/4 cup hot, medium or mild pepper sauce, I make my own or use Portugallo Flaming Hot (the sauce comes in mild too). See note number two above if mild may also be too hot for you.
  • 6 cups vegetable stock, homemade or a low-sodium gluten-free brand
  • 4 cups of vegetables of your choice chopped or sliced
  • 1 cup green onions, diced
  • 1/2 cup button mushrooms, chopped
  • 1/2 cup parsley
  • 3 garlic cloves
  • 1 tablespoon sesame oil or olive oil
  • Salt and pepper to taste
  • Optional: 1-2 chili peppers and bean sprouts for garnish

Directions for chicken

  1. Wash the chicken and cut it into cubes or strips when dry
  2. Marinate the chicken with three tablespoons of the pepper sauce for 1 hour or a minimum of 10 minutes.
  3. Boil the chicken stock in a pot and then turn down to medium-high.
  4. In the pot add in the chicken, the rest of the pepper sauce, salt, pepper, garlic, mushrooms and green and red peppers and cook for around 10 minutes.
  5. Add in 1/4 cup of the parsley and most of the green onion and cook for a few minutes.
  6. Cook the noodles in a separate pot according to the package directions (usually 5 minutes). Drain and rinse with hot water.
  7. Place everything in a bowl and toss with more pepper sauce if needed.
  8. Top with the remaining parsley, green onion, and the peppers and bean sprouts if using.

Directions for tofu

Tofu Noodle Soup

  1. Drain and pat the tofu dry.
  2. Marinate the tofu with two tablespoons of the pepper sauce for 5 minutes.
  3. Boil the vegetable stock in a pot and then turn down to medium-high.
  4. In the pot add in the tofu, the rest of the pepper sauce, salt, pepper, garlic, mushrooms and green and red peppers and cook for 5-10 minutes.
  5. Add in 1/4 cup of the parsley and most of the green onion and cook for a few minutes.
  6. Cook the noodles in the separate pot according to the package directions (usually 5 minutes). Drain and rinse with hot water.
  7. Place everything in a bowl and toss with more pepper sauce if needed.
  8. Top with the remaining parsley, green onion, and the peppers and bean sprouts if using.

Chicken: Approximate nutritional information for 1 serving (Based on brands and amounts used in the recipe)

  • Calories: 120 g
  • Fat: 8.5 g
  • Carbs: 15.5 g
  • Protein: 16 g

Tofu: Approximate Nutritional information for 1 serving (Based on brands and amounts used in the recipe)

  • Calories: 80 g
  • Fat: 7.5 g
  • Carbs: 16.5 g
  • Protein: 8 g

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