Oriental Chicken Noodle Soup
Oriental Chicken Noodle Soup is an impressive dinner. Made with 5 c. water, 2 c. chicken, cooked and diced, 2 bunches bok choy, cut into 1/4 inch slices (find in produce section near lettuce), 2 carrots, sliced/chopped (frozen, or if you use fresh, microwave to soften) and 1/2 c. green peas (canned or frozen), this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Heat water to boiling in a 3 qt. saucepan.
Reduce heat to medium-low.
Stir in everything except egg and Ramen noodles (including bouillon and seasoning packet from Ramen noodles). Stir, wait a few minutes for vegetables to heat up.
Crack egg and drop yolk and white into soup while stirring constantly.
Break up Ramen noodles and add to soup.
Cook 3 minutes, stirring occasionally, or until noodles are softened.
Serve immediately. (Does not keep well overnight since noodles thicken.)
π· Perfect Pairings
Complete your meal with these
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