Noodle Soup with Chicken & Vegetables
Prep Time
Makes
Cooking Mode
1 cup bean sprouts
2 tbsp sesame oil
2 tbsp sodium-reduced soy sauce
4 green onions, sliced
2 hard-boiled eggs, quartered
4 cooked chicken thighs, skinned, boned and sliced
1 cup broccoli (or broccolini), cut into 1 in. (2.5 cm) pieces
1 red, yellow or orange pepper, thinly sliced
1 carrot, thinly sliced into rounds
200 g ramen or other thin, dried Asian noodles
6 cups chicken stock
1 cup bean sprouts
2 tbsp sesame oil
2 tbsp sodium-reduced soy sauce
4 green onions, sliced
2 hard-boiled eggs, quartered
4 cooked chicken thighs, skinned, boned and sliced
1 cup broccoli (or broccolini), cut into 1 in. (2.5 cm) pieces
1 red, yellow or orange pepper, thinly sliced
1 carrot, thinly sliced into rounds
200 g ramen or other thin, dried Asian noodles
6 cups chicken stock
Directions
1Transfer cooked noodles to 4 large bowls. Arrange chicken pieces, eggs and green onions on top. Ladle hot broth and vegetables into bowls. Divide soy sauce and sesame oil overtop and garnish with bean sprouts.
2Meanwhile, add the carrots, peppers and broccoli to the simmering stock and cook 2 to 3 min. or until vegetables are tender-crisp.
3Add chicken stock to a large saucepan and bring to a simmer. In another large saucepan, bring water to a boil and cook noodles according to package instructions.
Tips
1
The secret to preventing noodles from making the stock starchy is to cook them separately.
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Personal Note
Personal Note
