Gluten and Dairy Free Chicken and Rice Noodle Soup

serves / makes 4
35 prep time
35 mins cooking time


A tasty Chinese style soup. Easy to make in a big batch and freezes well for future lunches.



  • 850ml chicken stock
  • 4 spring onions, cut intolerance small strips
  • 1 leek, cut into small strips
  • 1 teaspoon Chinese five spice powder
  • 1/4 teaspoon dried giner
  • 1 clove garlic, minced
  • 2 tablespoons gluten free soy sauce
  • 50g gluten free rice noodles
  • 50g sweetcorn
  • 150g cooked chicken breast, shredded
  • 1 tablespoon cornflour
  • salt and pepper for seasoning


  1. Add the spring onions, Chinese five spice powder, ginger, garlic and soy sauce
  2. Sprinkle over the cornflour and add the chicken
  3. Cover with a lid and cook for 10 minutes on a medium heat
  4. Add the rice noodles and cook for 5 minutes
  5. Add the sweetcorn and shredded chicken and cook for a further 2 minutes
  6. Season with salt and pepper

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