Name: Chicken Noodle Soup
Prep time: 15 min
Total time: 15 min
Ingredients: 4 cups chicken stock (1 L); 1 tsp minced ginger root (5 mL); 1 clove garlic minced; 2 tbsp light or medium soy sauce (30 mL); 3 fine egg noodle nests; 1 1/2 cups frozen Asian style vegetable blend (375 mL); 1 cup leftover cooked chicken (250 mL chopped, optional); 2 nos green onions (sliced on the diagonal)

Chicken Noodle Soup

By latheshnair

• November 6, 2013

Chicken Noodle Soup

This hearty spoon and fork-style soup can be made in only 15 minutes. Makes 4 cups (1 L) for 2 to 3 servings. - Chicken Noodle Soup

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Prep Time 15

Total Time 15

Cuisine Chinese

Servings people

Ingredients

4 cups chicken stock 1 L
1 tsp minced ginger root 5 mL
1 clove garlic minced
2 tbsp light or medium soy sauce 30 mL
3 fine egg noodle nests
1 1/2 cups frozen Asian style vegetable blend 375 mL
1 cup leftover cooked chicken 250 mL chopped, optional
2 nos green onions sliced on the diagonal

Instructions

Bring chicken stock to a boil in a deep pot set over medium-high heat.
Add ginger root, garlic and soy sauce, and return to boil.
Drop in noodles and stir until noodles are no longer clumped.
Boil for 5 minutes.
Place vegetables in a colander and run under cold running water until all the ice crystals are removed. Drain well.
Add to soup and bring to a boil.
Add chicken, if using.
Stir in green onions and serve.

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Chicken Noodle Soup

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