Easy Asian Chicken Noodle Soup

  1. Prepare vegetables. Bring waterchestnuts and carrots to a boil in a large (16 quart) stewpot with about 6 quarts of water (when all ingredients are added your pot should be about 1/2 full). Add chicken, seasonings, soy sauce, and other vegetables and continue to boil about 5 more minutes.
  2. Break up rice noodles into shorter strands, add to soup, continue to boil for about 5 more minutes, then reduce to simmer for about 10 minutes. Add salt and additional pepper if desired. When noodles are tender, soup is done.
  3. Top off each serving with a handful of chow mein noodles.

chicken tenders, bell peppers, rice noodles, water chestnuts, bean sprouts, frozen broccoli, carrot, frozen spinach, frozen okra, snow pea pods, celery, mushroom, chicken broth, water, soy sauce, seasoning mix, seasoning mix, fivespice powder, spring onion, fresh ground black pepper

Taken from www.food.com/recipe/easy-asian-chicken-noodle-soup-187149 (may not work)

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