Chicken Noodle Soup

This hearty spoon and fork-style soup can be made in only 15 minutes. Makes 4 cups (1 L) for 2 to 3 servings. - Chicken Noodle Soup

Chicken Noodle Soup | Pachakam

Chicken Noodle Soup

This hearty spoon and fork-style soup can be made in only 15 minutes. Makes 4 cups (1 L) for 2 to 3 servings. - Chicken Noodle Soup

Category : Non-Vegetarian, Soups

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By lathesh nair

Published On: 06 Nov 2013

Rating: 3
6 Votes, 0 Reviews
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15 Minutes
Served : 3
Print Recipe

Ingredients

  • chicken stock - 4 cups (1 L)
    minced ginger root - 1 tsp (5 mL)
    garlic minced - 1 clove
    light or medium soy sauce - 2 tbsp (30 mL)
    fine egg noodle nests - 3
    frozen Asian style vegetable blend - 1 1/2 cups (375 mL)
    leftover cooked chicken (optional) - 1 cup (250 mL chopped)
    green onions - 2 nos (sliced on the diagonal)

Directions

Step 1

Bring chicken stock to a boil in a deep pot set over medium-high heat.

Step 2

Add ginger root, garlic and soy sauce, and return to boil.

Step 3

Drop in noodles and stir until noodles are no longer clumped.

Step 4

Boil for 5 minutes.

Step 5

Place vegetables in a colander and run under cold running water until all the ice crystals are removed. Drain well.

Step 6

Add to soup and bring to a boil.

Step 7

Add chicken, if using.

Step 8

Stir in green onions and serve.

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