Chicken Noodle Soup

by latheshnair
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
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Votes: 1
Rating: 4
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Cuisine Chinese
Prep Time 15 minutes
Servings
people
Ingredients
  • Chicken stock(1 L) - 4 cups
  • Minced ginger root(5 mL) - 1 tsp
  • Garlic minced - 1 clove
  • Light or medium soy sauce(30 mL) - 2 tbsp
  • fine egg noodle nests - 3
  • frozen Asian style vegetable blend(375 mL) - 1 1/2 cups
  • leftover cooked chicken(250 mL chopped, optional) - 1 cup
  • Green onions(sliced on the diagonal) - 2 nos
Cuisine Chinese
Prep Time 15 minutes
Servings
people
Ingredients
  • Chicken stock(1 L) - 4 cups
  • Minced ginger root(5 mL) - 1 tsp
  • Garlic minced - 1 clove
  • Light or medium soy sauce(30 mL) - 2 tbsp
  • fine egg noodle nests - 3
  • frozen Asian style vegetable blend(375 mL) - 1 1/2 cups
  • leftover cooked chicken(250 mL chopped, optional) - 1 cup
  • Green onions(sliced on the diagonal) - 2 nos
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Bring chicken stock to a boil in a deep pot set over medium-high heat.
  2. Add ginger root, garlic and soy sauce, and return to boil.
  3. Drop in noodles and stir until noodles are no longer clumped.
  4. Boil for 5 minutes.
  5. Place vegetables in a colander and run under cold running water until all the ice crystals are removed. Drain well.
  6. Add to soup and bring to a boil.
  7. Add chicken, if using.
  8. Stir in green onions and serve.
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