by Rose-Marie Jarry
Chicken Soup
Ideal for a rainy day or when you have a cold. Very comforting, my favorite meal for any situation. Quick and delicious.
900ml of Organic chicken broth (without additives)
50 ml of Gluten free soy sauce
10 g (about 1 inch long) fresh ginger root
65g of wide flat vermicelli noodles
1 tea spoon of hot pepper paste (if you like a little spicy)
1 tea spoon roasted sesame oil
½ cup of chops broccoli
1 cup of red and green Kale leafs
1 cup of sugar peas
Directions:
Heat the chicken broth with the grated ginger until its boiling, add the broccoli, noodles and sugar peas. Let it cook for 2 minutes, then add the chopped kales leafs, soy sauce, hot pepper paste and sesame oil.
Let it cool down and serve.
213 Calories per medium bowl. Gluten free, dairy free.
