Name: Chicken Soup with Konjac Noodles
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 lb (450 g) boneless, skinless chicken thighs, cut into pieces; 1 tbsp (15 ml) vegetable oil; 1 tbsp fresh ginger, finely chopped; 1 garlic clove, finely chopped; 2 tbsp (30 ml) low-sodium soy sauce; 8 cups (2 litres) low-sodium chicken broth; 14 oz (400 g) konjac noodles, rinsed and drained (see note); 2 cups (60 g) romaine lettuce, thinly sliced; ½ cup (15 g) cilantro leaves, finely chopped; 2 tsp (10 ml) toasted sesame oil; ½ bird’s eye chili pepper, seeded and thinly sliced or sambal oelek, to taste

Note from Ricardo

Konjac is a tropical Asian plant with digestive properties. Noodles made from konjac are very filling, gluten-free, relatively rich in fibre and stay firm once cooked. They can be found in various formats in most grocery stores among the Asian or gluten-free products.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Chicken Soup with Konjac Noodles

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Note from Ricardo

Personal Note

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