Ginger Chicken Noodle Soup (Gluten Free!) and More Comfort Food from Rachel Kim
This cozy gluten-free ginger chicken noodle soup is packed with aromatic flavors, tender veggies, and warm broth for the ultimate one-pot comfort meal.
Equipment
- 1 Pressure cooker Large
Ingredients
Main ingredients
- 1 teaspoon olive oil for sautéing
- 1.5 cups carrots sliced, about 4–5 carrots
- 2 stalks celery sliced
- 3 green onions thinly sliced
- 2 cloves garlic minced
- 1.5 tablespoons fresh ginger grated or minced
- 2 teaspoons toasted sesame oil
- 3 to 5 tablespoons gluten free Tamari
- 8 ounces cooked chicken cubed or shredded, about 2 cups
- 8 cups chicken broth low sodium or no salt added
- 0.25 to 0.33 cup cilantro chopped
- 4 ounces rice noodles wide
Instructions
Instructions
- Heat olive oil in the pressure cooker pot on medium until warm.
- Add sliced carrots and celery, sauté 5 to 7 minutes until softened.
- Add green onions, garlic, and ginger. Cook 1 to 2 minutes until aromatic.
- Pour in chicken broth and bring mixture to a boil.
- Seal pressure cooker and cook on high for 10 to 15 minutes.
- Allow natural pressure release until float valve drops.
- Open lid, stir in cooked chicken, sesame oil, and Tamari. Adjust seasoning to taste.
- Simmer uncovered 5 to 10 minutes until noodles are soft and everything is heated.
Notes
Store leftovers in the fridge for up to 4 days or freeze for longer. For best texture, store noodles separately. Add red pepper flakes for a spicier version.