Chicken Noodle Bowl

Chicken broth makes a wonderful base for noodle bowls. A vegetarian substitute is the excellent ‘Not Chicken’ Better Than Bouillon concentrate. Plus, variations provide the perfect opportunity to teach about using leftovers.

Serves 4

  • 1 tablespoon peanut oil
  • 1 pound chicken cutlets, cut in strips, or 1 pound tofu, cut in cubes
  • 1 small onion, finely sliced
  • 2 carrots, cut in slivers
  • 12 ounces fresh or frozen peas
  • 4 cups chicken broth
  • 3 cups water
  • 8 ounces uncooked wide rice noodles (frozen, thawed or refrigerated)

In a large pot, heat oil over medium heat. Add chicken or tofu. Cook for about 34 minutes, until very lightly browned. Remove from pot and set aside. Add vegetables and cook, adding more oil if needed, for 12 minutes, or until slightly softened. Add broth and 3 cups water. Bring to a boil, then simmer on medium-low heat for about 15 minutes, or until the vegetables are almost tender. Return the chicken or tofu to the pot, along with the noodles. Simmer 34 minutes, or until noodles are tender.

Variations: Substitute fish for chicken, and add in the final 3–4 minutes of cooking • Substitute any other vegetables • Substitute 4 ounces dried linguini for rice noodles, or use ramen, or soba • Season with soy, chopped fresh herbs, a splash of mild vinegar, or drizzle of sesame oil • Gently add eggs in the final 3–4 minutes of cooking