Chinese Chicken Noodle Soup
Ingredients
The soup
-
1½
cups
chicken broth
-
½
cup
water
-
4
oz
shiitake mushrooms, sliced
-
4
slices
carrot
-
4
pieces
baby bok choy
-
1
dash
white pepper
-
to taste
salt
The noodles and chicken
-
8
oz
fresh noodles
-
4
oz
chicken, boiled and shredded
The garlic oil
-
2
cloves
garlic, finely minced
-
1
tablespoon
oil
Instructions
- Boil the noodles until al dente, then rinse under running water, drain, and set aside.
- Prepare the garlic oil by stir-frying the garlic in the oil until light golden brown, then set aside.
- Bring the chicken broth and water to a boil to prepare the broth.
- Add the mushrooms, carrot, baby bok choy, white pepper, and salt to taste to the broth and cook until vegetables are tender.
- To serve, place the noodles in a bowl, top with shredded chicken, ladle the soup over the noodles, and drizzle with garlic oil.
Nutrition Facts (estimated)
Servings
2
Calories
237
Total fat
29g
Total carbohydrates
99g
Total protein
20g
Sodium
3148mg
Cholesterol
20mg
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