This chicken noodle soup is gluten free, high in protein and low in salt.

Ingredients

• 2 cups chicken stock
• 150g skinless chicken breast
• 100g dry buckwheat noodles
• ¼ cup shredded snow peas
• ½ cup shredded carrot
• ¼ cup bean shoots
• 1 tsp toasted sesame seeds

Method

Heat the chicken stock in a saucepan over medium heat. Bring to the boil and turn the heat to low. Add the chicken breast and cook for 10 minutes or until the chicken is cooked. Remove the chicken breast and allow to cool.

Add the buckwheat noodles to the saucepan until just cooked. Add the snow peas and carrot and cook for one minute. Remove from the heat and place half of the noodles and vegetables into each bowl.

Slice the chicken breast into small pieces and place on top of the noodles and soup. Top with the bean shoots and sesame seeds. Serve immediately.

Cooking Tip
Despite its name, buckwheat is a gluten-free seed produced by a type of herb plant. It has a distinctive nutty flavour and can be cooked and served like rice or milled to make buckwheat flour. Buckwheat noodles (known as soba to the Japanese) are made from grain and have a firmer texture than pasta. They’re low in fat and a great source of carbohydrates.

Recipe from Light & Delish