How to Make Chicken Noodle Soup III - A Step-by-Step Guide

Chicken noodle soup is a classic comfort food that is perfect for any time of the year. Whether you're feeling under the weather or just craving a warm and hearty meal, this recipe for Chicken Noodle Soup III is sure to hit the spot. With its flavorful broth, tender chicken, and hearty vegetables, this soup is a family favorite that will have everyone coming back for more.

One of the best things about this recipe is that it's incredibly easy to make. You don't need any fancy ingredien...

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Ingredients

  • 12 shallots, thinly sliced
  • ¼ cup vegetable oil
  • 6 ounces egg noodles
  • 1 cup bean sprouts
  • 3 quarts chicken broth
  • 3 cups shredded, cooked chicken breast meat
  • ½ cup chopped green onion
  • salt and pepper to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Servings: 6
  • Yield: 6 servings

  • In a small skillet over medium heat, cook shallots in oil until brown and fragrant. Remove from heat and set aside.
  • Bring a large pot of water to a boil. Cook noodles in boiling water until just tender, 8 to 10 minutes; drain and rinse under cold water. Set aside.
  • Bring a small pot of water to a boil; have ready a bowl of ice water. Blanch bean sprouts by plunging them into boiling water for 1 minute, then into cold water. Drain and set aside.
  • In a large saucepan over medium heat, bring chicken broth to a simmer.
  • Divide noodles evenly between 6 bowls. Top with bean sprouts and shredded chicken. Pour the heated broth into the bowls. Drizzle with the shallot mixture and garnish with the green onion. Season with salt and pepper. Serve at once.
  • Nutrition

    384 cal.

    • Total Fat: 16g
    • Saturated Fat: 3g
    • Cholesterol: 73mg
    • Sodium: 61mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 25g
    • Vitamin C: 11mg
    • Calcium: 62mg
    • Iron: 3mg
    • Potassium: 525mg