Chicken Noodle Soup with Beansprouts
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11 people made this
This a quick and easy chicken noodle soup recipe that is influenced by some simple Asian flavours. It is also a good use of leftover chicken if you don’t want to cook it especially to make the soup.
12 shallots, thinly sliced
4 tablespoons vegetable oil
185g egg noodles
2 1/2 litres chicken stock
500g chicken breast fillets, cooked and diced
3 spring onions, diced
soy sauce or salt, to taste
- In a small frying pan over medium heat, cook shallots in oil until brown. Remove from heat and set aside.
- Cook noodles according to packet instructions. Drain and divide evenly between six bowls.
- In a large saucepan over medium heat, bring chicken stock to a simmer. Cook until heated through, adding beansprouts at the last minute. Cook beansprouts 30 seconds, and then add the chicken.
- Once the soup is heated through, ladle over the noodles. Sprinkle the spring onion then season with soy sauce or salt. Serve immediately.
what is the difference between shallots and spring onions
- 27 Nov 2008
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