- 2 skinless, boneless chicken breast halves, diced
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 3 carrots, sliced
- 1/2 cup frozen corn
- 1 (8 ounce) package dried thin rice noodles
- 1 red bell pepper, diced
- 1 teaspoon dried basil
- 1/2 teaspoon chili pepper flakes, or to taste
- 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.
04/19/2018
recipepes.com
Spicy Chicken Noodle Soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
