Is there anything more comforting when you’re under the weather than chicken noodle soup? Admittedly, in my early 20s, I’d keep cans of the pre-made stuff in my pantry for when a cold or sore throat hit, but after my husband found out that he had to avoid gluten and soy, I started making my own, and was surprised by how quickly it came together.
I subbed rice noodles for conventional egg or wheat noodles, and over time, this Asian-inspired version of the quintessential get-well soup became our go-to. With sesame oil, garlic, coconut aminos, red pepper flakes and bok choy, and topped with chopped cilantro and green onion, this soup is flavorful, comforting and quick to cook up. For an added shortcut, shred a store-bought, pre-cooked, soy-free rotisserie chicken (I buy then at Whole Foods) and toss that in at the last minute with the bok choy.
This is the second in a series of recipes I created exclusively for TABLE magazine. Find the full recipe at this link.