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
Prep Time 15 minutes mins
Total Time 15 minutes mins
- 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
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.