Chinese 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.
Ingredients
4 cups (1 L) chicken stock
1 tsp (5 mL) minced gingerroot
1 clove garlic, minced
2 tbsp (30 mL) light or medium soy sauce
3 fine egg noodle nests
1-1/2 cups (375 mL) frozen Asian-style vegetable blend
1 cup (250 mL) chopped, leftover cooked chicken (optional)
2 green onions, sliced on the diagonal
1 clove garlic, minced
2 tbsp (30 mL) light or medium soy sauce
3 fine egg noodle nests
1-1/2 cups (375 mL) frozen Asian-style vegetable blend
1 cup (250 mL) chopped, leftover cooked chicken (optional)
2 green onions, sliced on the diagonal
Preparation
Bring chicken stock to a boil in a deep pot set over medium-high heat. Add gingerroot, garlic and soy sauce, and return to boil. Drop in noodles and stir until noodles are no longer clumped. Boil for 5 minutes.
Place vegetables in a colander and run under cold running water until all the ice crystals are removed. Drain well. Add to soup and bring to a boil. Add chicken, if using. Stir in green onions and serve.
Place vegetables in a colander and run under cold running water until all the ice crystals are removed. Drain well. Add to soup and bring to a boil. Add chicken, if using. Stir in green onions and serve.
No comments:
Post a Comment