Rice Noodles Soup

By      15-Nov 2019       Reading Time: 2 Mins

Rice Noodles Soup

Winters are all about something hot and delicious and, a bowl of warm soup, in winters are great mood-boosting food, apart from being healthy. So, this Rice Noodles Soup is great for last minute meal.


Rice noodles are low in fat and gluten-free. Carrots contain vitamin A, fibre, vitamin K, potassium and antioxidants. Mushrooms are packed with nutritional value. They are high in antioxidants, selenium and vitamin D.


  • 1 Cup Chicken broth/Water
  • 20 grams of rice noodles
  • 1 teaspoon extra virgin olive oil
  • 20 grams onion, chopped
  • 20 grams mushroom
  • 2 celery stalks, chopped
  • 20 grams carrots, chopped
  • 1 garlic clove, chopped
  • 1 teaspoon oregano
  • 1/2 teaspoon dried basil
  • 10 grams cup peas
  • Salt and pepper to taste

Per Serving:

  • Nutrition Info
  • Amount
  • Calories
  • 97.5 kcal
  • Carbs
  • 9.6 grams
  • Protein
  • 2.34 grams
  • Fats
  • 5.3 grams


  • Over medium heat, heat oil in large saucepan.
  • Add chopped celery and carrot and cook for 5 minutes, stirring frequently. Add chopped onions, mushrooms and garlic and cook until soft. Add seasoning. Pour half the chicken broth/water and simmer over low heat for 15-20 minutes.
  • Add rest of broth. Before serving, add the peas and stir.
  • Meanwhile, bring water to a boil in another large pan. Remove from heat, add rice noodles and let sit for 8-10 minutes. Drain.
  • Add broth into serving bowls and add desired amount of cooked rice noodles.
  • Serve hot and enjoy.

Over to you
This soup is one of those meals that will warm you to your toes, without being too heavy.

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"At Nmami Life, the meaning of good health is a combination of nutrition and fitness, which are essential to your well-being."
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Nmami Agarwal

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