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Oriental Chicken Noodle Soup
By Derf on June 23, 2003
Photo by slickchick
7 Reviews
- Prep Time: 10 mins
- Total Time: 40 mins
- Servings: 4
Photo by slickchick
About This Recipe
"Quick and Easy!!"
Ingredients
- 2 cups chicken stock
- 4 cups water
- 2 single chicken breast fillets, about 3/4 of a pound
- 1 celery rib
- 1 medium carrot
- 1/4 lb thin fresh egg noodles
- 1 tablespoon light soy sauce
- 4 green onions, chopped
Directions
- Combine stock, water and chicken in large Dutch oven.
- Bring to boil and boil, uncovered, until chicken is tender.
- Remove chicken from pot, chop finely.
- Cut celery and carrot into thin strips, stir into pot, bring to boil, boil uncovered until veggies are just soft.
- Stir in noodles, bring back to boil and boil uncovered for a further 2 minutes.
- Stir in chicken, soy sauce and onion, stir over heat until chicken is heated through.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (430 g)
Servings Per Recipe: 4
- Amount Per Serving
- %
- Calories 167.7
- Calories from Fat 25
- 14%
- Amount Per Serving
- %
- Total Fat 2.7g
- 4%
- Saturated Fat 0.7g
- 3%
- Cholesterol 27.5mg
- 9%
- Sugars 3.7 g
- Sodium 454.6mg
- 18%
- Total Carbohydrate 27.6g
- 9%
- Dietary Fiber 1.9g
- 7%
- Sugars 3.7 g
- 14%
- Protein 8.0g
- 16%
Reviews
-
"Derf,I reall liked this soup,it was not a heavy overpwering soup,very light and tasty,I was out of egg noodles,and so I used fetticini noodles broke up in 2 inch pieces,it was VERY good. Thank You for this recipe,Darlene"
By Darlene Summers on January 24, 2004 | 85528
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"I stole a recipe like this one out of Mum's collection of magazine cut-out recipes, then I lost it! It was a regular meal at our house growing up, so needless to say Mum was not happy. However now that I've found this I can maybe redeem myself! It's almost the same and just as delicious! A big thankyou Derf for posting this little beauty!"
By LeanneF on October 22, 2009 | 975011
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"We LOVED this soup. Sooooo much flavor for not many ingredients. The only thing I didn't have was the celery. Did add 2 cloves minced garlic to step 2, I love garlic :) Will certainly be making this a lot."
By slickchick on February 16, 2009 | 810974
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"Excellent soup, I use b/s thighs, added 6 cloves of garlic and it was very good. Also, as I freeze most of it I omit the noodles until just the amount of time needed upon reheating to cook them so they aren't mushy."
By Love to Eat!! on January 23, 2009 | 794945
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"I thought this was great and quite subtle as a soup. It had simple ingredients so you didn't need to search for fancy expensive Chinese spices and was kid-friendly. A great recipe!"
By Perfectionist cook on November 15, 2008 | 747109
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"Wonderful soup with a light Asian flavour from the soy sauce and green onions. Every family member devoured it. I doubled the recipe but did not double the soy sauce, and I used vermicelli pasta. I julienned the carrots and celery. Quick, easy, delicious."
By Cookin-jo on October 31, 2008 | 736660
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"Delicious soup!!! I had all the ingredients so even better!! I used chicken thighs because that's what I had and some whole wheat egg noodles!!! Love the flavors the green onions and dash of soy sauce gives this soup, gives it the oriental flavor!!! Will make again, thanks!!!"
By Chef*Lee on October 09, 2008 | 723206
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