Gluten-free dinners: chicken noodle soup

I was planning to make a fancy miso-marinated grilled chicken dish last night, but discovered the miso was over expiry. Damn. So I improvised and made this dish. The Sprogs whinged their heads off at first – don’t give me too much soup, don’t give me too many noodles, I want bread with it …

But when they tasted the dish they quit their moaning and gave it two thumbs up.

Recipe: chicken noodle soup

1 litre chicken stock (check it’s gluten free) + 1 litre water

1 stick celery, roughly chopped

1 carrot, roughly chopped

2 garlic cloves, peeled and halved

5cm piece of fresh ginger, peeled and sliced

1 tablespoon gluten-free soy sauce

2 large chicken breast fillets

250g rice-stick noodles

1 bunch baby bok choy, roughly chopped

Chilli, if desired

METHOD: Place stock, water, celery, carrot, garlic, ginger and chicken breasts in a stock pot. Bring to the boil, remove from the heat and cover. Leave for 15 minutes. Remove chicken breasts, keep warm. Return stock to the boil. Add rice-stick noodles. Simmer three minutes. Add baby bok choy. Simmer until rice-stick noodles are  cooked. Serve in bowls with sliced chicken breast fillet and sprinkled with chilli, if desired.