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Whole-Meal Chicken-Noodle Soup, Chinese Style

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, E
MineralsCopper, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 cups 1422ml Good chicken stock - (to 8 cups)

  2. 10 Ginger

  3. 2 Garlic cloves - lightly crushed

  4. 1 tablespoon 15ml Peanut or vegetable oil

  5. 1 teaspoon 5ml Minced garlic

  6. 1 1/2 cups 93g / 3 1/3oz Chopped cooked chicken or meat

  7. 1 cup 146g / 5.1oz Broccoli florets, snow or snap peas,

  8. Or green beans, cut into 1" pieces

  9. 1 lb 454g / 16oz Fresh thin egg noodles

  10. 2 tablespoons 30ml Soy sauce

  11. 1 tablespoon 15ml Asian sesame oil

  12. 1/2 cup 46g / 1.6oz Minced scallions

Instructions Jump to Ingredients ↑

  1. Heat stock with ginger and garlic to a simmer.

  2. Put oil in a broad, deep skillet or saucepan and turn heat to medium-high. Add garlic, stir, and add meat. Turn heat to high, and cook, stirring occasionally, until meat begins to brown. Add vegetables, and cook, stirring occasionally, about 5 minutes.

  3. Strain, and add 6 cups stock; adjust heat to gentle boil. Add noodles, and cook, stirring, until separate and tender, about 3 minutes. Stir in soy sauce and sesame oil. Taste, and adjust seasonings.

  4. Divide soup among 4 bowls, adding more stock for a soupier mixture. Garnish with scallions, and serve.

  5. This recipe yields 4 servings.

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