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Chicken Noodle Soup III
Chicken Noodle Soup III
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Asian Chicken Noodle Soup: Egg noodles, shredded chicken, bean sprouts in hot broth, topped with crispy shallots and green onions.
Ingredients:
  • 12 shallots, thinly sliced
  • 0.25 cup vegetable oil
  • 6 ounces egg noodles
  • 1 cup bean sprouts
  • 3 quarts chicken broth
  • 3 cups shredded, cooked chicken breast meat
  • 0.5 cup chopped green onion
  • salt and pepper to taste
Instructions:
  • Cook shallots in oil in a small skillet over medium heat until golden brown and aromatic. Remove from heat and set aside.
  • Boil a large pot of water. Cook noodles until tender, about 8 to 10 minutes. Drain and rinse with cold water. Set aside.
  • Bring a small pot of water to a boil and prepare a bowl of ice water. Blanch bean sprouts in boiling water for 1 minute, then transfer to the ice water. Drain and set aside.
  • Heat chicken broth in a large saucepan over medium heat until simmering.
  • Portion noodles into 6 bowls equally. Add bean sprouts and shredded chicken on top. Pour in hot broth. Garnish with shallot mixture and green onion. Season with salt and pepper. Serve immediately.

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