Serves 2


  • 1 chicken breast, skin removed
  • 900ml chicken stock
  • 1 tablespoon gluten free soya sauce
  • 2 garlic cloves, minced
  • 1 tablespoon lemon juicE
  • 1 onion finely diced
  • 50g rice noodles
  • large handful of fresh coriander
  • salt and pepper, for seasoning


  1. Place the chicken stock, onion, soya sauce, garlic and lemon juice in a large pan and season with salt and pepper
  2. Bring to the boil and add in the chicken breast
  3. Cover and simmer for 20 minutes
  4. Remove the chicken breast and cut into small pieces
  5. Add the noodles and chicken to the stock and simmer for 4 minutes
  6. Stir in the coriander and serve immediately

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