Chicken and Brown Rice Noodle Soup with Spinach and Mushrooms
This brain-healthy noodle soup has subtle Asian-inspired flavors, with a garlic and ginger base and a bright garnish of scallions, cilantro, and lime juice.
Notes
If not using miso paste, you will likely need to add more salt to taste. You can substitute 1 cup of brown rice for the noodles. Add with the broth and let simmer until the rice is tender, about 30 minutes.
Ingredients
Ingredients
- 2 tablespoons avocado oil
- 1 onion chopped
- 8 ounces mushrooms sliced
- Kosher salt
- Black pepper
- 2 tablespoons grated ginger
- 6 cloves garlic grated, pressed, or diced
- 1 tablespoon white miso paste optional
- 8 cups low-sodium chicken or vegetable broth
- 1 2-1/2- pound rotisserie chicken
- 8 ounces brown rice noodles
- 3 ounces baby spinach
- 5 green onions sliced
- 1 cup cilantro chopped
- 1 lime juiced
Instructions
Instructions
- Heat oil in large pot over medium-high until shimmering. Add onion, mushrooms, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook until just beginning to brown, about 5 minutes. Add ginger, garlic, and miso paste (if using). Cook, stirring constantly, until fragrant, about 30 seconds.
- Add broth, scraping up any browned bits. Cover pot and bring to boil. Reduce heat to medium-low and let simmer until onions and mushrooms are cooked through, about 10 minutes.
- While the soup is simmering, remove skin from rotisserie chicken and shred into bite-size pieces.
- Once soup is done simmering, add the brown rice noodles. Continue simmering, gently stirring occasionally, until noodles are soft but not mushy, about 5 minutes. Add the shredded chicken and spinach; stir. Cook until chicken is warmed through and spinach is wilted, about 2 minutes.
- Remove soup from heat. Stir in green onions, cilantro, and lime juice. Add salt and pepper to taste; serve.