Ingredients
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1
-
2
-
1/2
-
1/2
-
1
-
1
-
1/2
-
2
-
1
-
2 - 3
-
-
-
-
-
Directions
Chinese Chicken Noodle Soup, , We loved this soup. used celery instead of bok choy or napa cabbage because it was what I already had in my fridge. I love the flavor that the sesame oil adds, so I wouldn’t omit it. Thanks for the great recipe. We’ve made it half a dozen times since I found this recipe., We loved this soup. used celery instead of bok choy or napa cabbage because it was what I already had in my fridge. I love the flavor that the sesame oil adds, so I wouldn’t omit it. Thanks for the great recipe. We’ve made it half a dozen times since I found this recipe.
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Steps
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1
Done
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This Soup Changes as the Ingredients Are Available in My Refrigerator or on My Cupboard Shelves. |
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2
Done
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Takes About 20 Minutes from Start to Table. Start 2 Cups of Water to Boil; Add Chicken Broth. |
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3
Done
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After Stock Boils, Add the Packet of Seasoning Supplied With Top Ramen. |
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4
Done
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While Broth Is Boiling, Add 1 Raw Chicken Breast (cut in Small Pieces), the Chopped Vegetables and the Raw Egg. |
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5
Done
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the Egg Will Cook Into Threads. |
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6
Done
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Just Before Serving, Add the Noodles and the Peas, Then the Sesame Oil and Scallions. |
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7
Done
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Don't Let Soup Sit Around For Long Time Because Vegetables Need to Be a Bit Crunchy, Cooked Soft. If Using Leftover Meat in Your Soup, Just Add at the End Because It Only Needs to Warm Up Again. |
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8
Done
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You Can Always Add Another Can of Chicken Broth If Soup Is Too Thick or You Like More Broth. |
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9
Done
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You May Vary the Soup With Different Chinese Type Vegetables Available. Add Some Garlic and a Dash of Hot Chinese Mustard. |
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10
Done
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If Using Strong Vegetables Such as Broccoli, Cut Small and Don't Overcook to Avoid the Strong Flavor. |
