Food > Recipe Directory > Courses/Meal Type > Soup > Chinese Chicken Noodle Soup
Chinese Chicken Noodle Soup Recipe
Chinese Chicken Noodle Soup
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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
| 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 |
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© Homemakers.com
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