The Ultimate Desk Lunch: Gluten-Free Ginger Chicken Noodle Soup

© Desk Lunches
Desk Lunches was started by two friends who were tired of takeout. On alternating days, they prep and cook healthy-ish, make-ahead lunches in their tiny NYC kitchens. Here, they share their favorite recipes and easy tips for successful office-friendly packing and serving. Share your own #desklunch ideas on Instagram.

Desk Lunches was started by two friends who were tired of takeout. On alternating days, they prep and cook healthy-ish, make-ahead lunches in their tiny NYC kitchens. Here, they share their favorite recipes and easy tips for successful office-friendly packing and serving. Share your own #desklunch ideas on Instagram.

Gluten-Free Ginger Chicken Noodle Soup

This is our go-to sweater weather lunch. Infusing store-bought chicken stock with ginger adds a little spice and makes it taste like it's been simmering all day. Of course, if you have homemade stock, that’s also a great starting point.

Roast the Chicken: Rub 2 bone-in, skin-on chicken breasts with EVO and season with salt and freshly ground black pepper. Roast in a 350 degree oven for 35 to 40 minutes. Once cool, shred the meat into big pieces with your hands. Transfer the bones into a large pot. Store the shredded meat in a quart container in the fridge overnight.

Infuse the Stock: In the pot with the chicken bones, combine 1.5 to 2 boxes of low-sodium chicken stock with a couple of whole, unpeeled cloves of garlic, 1/2 of a small, unpeeled yellow onion, a few big slices of peeled, fresh ginger, one piece of celery snapped in half and a few whole black peppercorns. Simmer for an hour, letting the flavors infuse into the stock. Season generously with salt. Strain through a fine mesh strainer, let cool and store in a couple of quart containers in the fridge overnight.

Prep the Rice Noodles: In a large bowl of very hot water, soak a package of rice noodles until pliable (about 30 minutes). Drain and store in a quart container in the fridge overnight.

Prep the Vegetables: Wash a few heads of baby bok choy and a handful of scallions. Spin-dry and store wrapped loosely with paper towel in zip-top bags in the fridge overnight.

AT THE OFFICE: Heat the broth until superhot in the microwave. Add the noodles, chicken and bok choy (the heat of the stock will warm the ingredients and make the bok choy crisp-tender). Garnish with sliced scallions (we keep a little cutting board at our desk for quick chopping!).

Related: Gluten-Free Recipes
America's Best Gluten-Free Desserts
Chicken Noodle Soup

DownComment IconEmail IconFacebook IconGoogle Plus IconGrid IconInstagram IconLinkedin IconList IconMenu IconMinus IconPinterest IconPlus IconRss IconSave IconSearch IconShare IconShopping Cart IconSpeech BubbleSnapchat IconTumblr IconTwitter IconWhatsapp IconYoutube Icon