Chicken Noodle Soup

There are many variations in cooking chicken noodle soup, some used egg noodles while others used rice noodles. Adding vegetables was also very common. This is the very basic chicken noodle soup that I cooked the other day for our Iftar.

400 g chicken, sliced into serving portions
120 g flat rice noodles
2/3 cup carrots, julienned
1/4 head of medium cabbage, sliced into strips
1 onion, sliced
2 tbsp. shredded ginger
1 stalk celery, sliced
1 tbsp. fish sauce
1 tsp. sugar
water or chicken broth (enough to cover the whole ingredients)
salt and pepper to taste
chopped green onions for garnish

1. Place the chicken into pan and cover with water or chicken broth if you have. Add the onion, ginger, celery and salt. Simmer until done.
2. Add carrots, cabbage, sugar and fish sauce. Cook until the vegetables are half done, then add noodles to the soup and cook until the noodles are tender, season with salt and pepper. Remove from heat and garnish with chopped onions.


One Response

  1. […] 13th, 2007 by rieaane The previous Chicken Noodle Soup that I posted here was made of flat rice noodles but in this recipe I used dried egg noodles and I […]

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