Chinese Chicken Noodles Soup 3 Recipe

Chicken Noodles Soup 3 


1 c. diced cooked chicken

3/4 c. (3 oz.) fine egg noodles

6 c. water

6 c. chicken stock

1 (5 oz.) can water chestnuts

1 (5 oz.) can bamboo shoots


Cook noodles in 6 c. boiling, salted water for 3 or 4 minutes. Drain well and keep hot.

Heat the stock with the diced chicken, water chestnuts, bamboo shoots, and the juice from their cans. Bring to boil and let simmer for a few minutes.

To serve, put the noodles into individual warm soup bowls and ladle the soup over them.

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