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Oriental Chicken Noodle Soup
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Oriental Chicken Noodle Soup If you’re not a fan of MSG either, better stick to canned broth. Just read the label as to whether or not it contains MSG. Ingredients : | |
1 | chicken breast |
1/2 head | garlic |
1/2 | onion |
3 | peppercorns |
1 | bay leaf |
125 g. | dried flat rice noodles |
3 c. | chicken broth |
1 small | carrot |
a bunch | leeks |
1 tsp. | garlic, minced |
2 tbsp. | margarine |
salt | |
pepper | |
a pinch | onion powder |
a pinch | garlic powder |
a pinch | dried oregano |
Cooking procedure :
Debone the chicken breast. Reserve the bone. Cut the meat into bite-sized pieces and season with salt, pepper, onion powder, garlic powder and oregano.
Cut off the dark green portion of the leeks. Dice the white and light green portion. Slice the carrot thinly.
Place the chicken breast bone in a saucepan. Cover with water. Add the dark green leek stalks, 1/2 head of garlic, 1/2 onion, peppercorns, bay leaf and 1 tsp. of salt. Simmer for 30 minutes. Strain.
Melt the margarine in a skillet. Over high-heat, pan-fry the chicken breast meat until the edges start to brown. Add the carrot slices and diced leeks. Stir for about a minute. Pour in 1/4 c. of chicken broth, cover and simmer for 10 minutes.
Bring the strained chicken broth to a boil. Add the rice noodles and cook until tender. Transfer the noodles and broth to a large bowl. Top with the chicken breast meat and vegetables. Serve hot.
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