Chicken Cellophane Noodles Soup – a delicious recipe with noodles, water, chicken neck, chicken, chicken giblets, fish sauce. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Soak the cellophane noodles in warm water for 10 minutes, then drain and cut into 3-inch lengths.
2
Bring the 2 quarts water to a boil and drop in the chicken necks, legs, and giblets. Boil for 7 minutes, then remove giblets; slice and reserve them for use later. Continue cooking the broth for another 15 minutes, then strain, discarding the necks. Remove and shred all meat from legs and thighs. Add the fish sauce, salt, sprinkle with black pepper. Just before serving, bring the soup to a boil and add the cellophane noodles.
3
To serve, remove the noodles from the soup and use to fill individual bowls half full. Sprinkle on some shredded chicken, giblets, and chopped scallion, and coriander.
4
Pour boiling broth over all, sprinkle on some black pepper, and serve.
468
kcal
Calories
9
g
Fat
21
g
Carbs
72
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 ounces cellophane noodles, 2 quarts water, 1 lb chicken neck, skin removed, 2 chicken legs with thigh, and more.
Yes, Chicken Cellophane Noodles Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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