Veggie Noodle Soup

It was a rainy and cold day today, the type of weather that makes you want to snuggle and hide under the covers.  I was craving for warm soup to soothe the chills.

I found a pack of instant rice noodles in our pantry and rummaged through the kitchen for other ingredients that I could throw into a boiling pot of soup stock.

What I used

• about 150 grams rice noodles
• 2 Knorr chicken seasoning cubes
• water
• McCormick Celery Flakes
• McCormick Cilantro Leaves
• Pepper
• carrot, peeled and cut into bite sized pieces
• green beans, ends snapped off and cut into bite sized pieces
• pechay, cut into small pieces

What I did

• cooked the rice noodles according to package directions. drained and set aside
• boiled water and dissolved the chicken cubes. seasoned with celery flakes, cilantro leaves and pepper
• added the carrot and green beans
• mixed in the noodles when the vegetables were done
• added the pechay

This was my first time to prepare noodle soup from scratch.  I used too much noodles and these Vietnamese rice noodles soaked up most of the broth.  

I would have used fresh basil leaves and bean sprouts had they been available.  For my next attempt, I shall add chicken or beef and make more soup stock.