Chinese Chicken Noodle Soup

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By: Dana McCauley

Photography by: Michael Visser (photo: 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

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.

Cooking Time: 15 Minutes

Serving(s): 2 to 3

Nutritional Information
Per each of 3 servings: about
Calories	244
Protein	15 g
Fat (total)	3.5 g
Carbohydrate	37 g
Fibre	3 g
Thiamin	Excellent source
Niacin	Excellent source
Riboflavin	Good source
Iron	Good source

Also in this menu:

Souper suppers

Source

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