This Chinese noodle soup is an easy traditional dish you can make any day of the week!
Noodle Soup Recipe
Ingredients
8 cups chicken or vegetable broth
2 cups water
2 chicken breasts, cooked and shredded (or tofu for a vegetarian option)
2 carrots, thinly sliced
2 celery stalks, chopped
1 onion, diced
3 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon soy sauce
1 teaspoon sesame oil
Salt and pepper to taste
8 oz noodles of your choice (such as udon, rice noodles, or egg noodles)
Green onions and cilantro for garnish
Instructions:
In a large pot, sauté the onion, garlic, and ginger in a bit of oil until fragrant.
Add the chicken or vegetable broth and water to the pot, then bring it to a boil.
Reduce the heat to a simmer and add the carrots, celery, shredded chicken (or tofu), soy sauce, sesame oil, salt, and pepper.
Let it simmer for about 10-15 minutes until the vegetables are tender.
Cook the noodles separately according to package instructions, then drain and set aside.
To serve, place a portion of cooked noodles in a bowl and ladle the hot soup over them.
Garnish with chopped green onions and cilantro.
Chicken Noodle Soup Recipe
Ingredients:
1 pound of chicken (boneless, skinless breasts or thighs)
8 cups chicken broth
2 carrots, sliced
2 celery stalks, sliced
1 onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
Salt and pepper to taste
2 cups egg noodles
Fresh parsley for garnish
Instructions:
In a large pot, combine chicken broth, chicken, carrots, celery, onion, garlic, thyme, oregano, bay leaf, salt, and pepper.
Bring the soup to a boil, then reduce heat and simmer until the chicken is cooked through, about 20 minutes.
Remove the chicken from the pot and shred it with two forks.
Meanwhile, cook the egg noodles according to the package instructions in a separate pot.
Drain and set aside.
Add the shredded chicken and cooked noodles back into the soup.
Simmer for an additional 5-10 minutes.
Adjust seasoning if needed and discard the bay leaf.
Serve hot, garnished with fresh parsley
what goes with chicken noodle soup
Crackers, crusty bread, or a simple green salad are great accompaniments to chicken noodle soup.
Egg Noodle Soup Recipe
Ingredients:
2 packs of your favorite noodles (e.g., ramen or udon)
6 cups chicken or vegetable broth
2 eggs, beaten
1 cup sliced mushrooms
1 cup chopped green onions
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
Salt and pepper to taste
Instructions:
Cook the noodles according to package instructions.
Drain and set aside.
In a pot, sauté garlic in a bit of oil until fragrant.
Add sliced mushrooms and cook until softened.
Pour in the broth and bring it to a simmer.
Add soy sauce, sesame oil, salt, and pepper to taste.
Slowly pour in the beaten eggs while stirring the soup gently to create egg ribbons.
Add the cooked noodles and chopped green onions.
Adjust the seasoning if necessary and serve hot.
Are chicken noodles healthy?
Chicken noodle soup can be made with a variety of ingredients but the healthiest pots will have lots of vegetables and include whole grains.
The chicken itself delivers protein, which is an important nutrient for satisfaction, immunity and your muscles.
Chicken also delivers zinc, a key immunity nutrient
Can I eat noodles in diet?
While instant noodles are an affordable and easy meal option, they are not suitable for your health, regardless of whether you are on a weight loss diet.
Is noodles a junk food?
A vast majority of instant noodles are low in calories, but are also low in fibre and protein.
They are also notorious for being high in fat, carbohydrates, and sodium.
While you will be able to get some micronutrients from instant noodles, they lack important nutrients like vitamin A, vitamin C, vitamin B12, and more.
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