Chicken Noodle Soup Iii – a delicious recipe with shallots, vegetable oil, egg noodles, bean sprouts, chicken broth, meat. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
In a small skillet over medium heat, cook shallots in oil until brown and fragrant. Remove from heat and set aside.
2
Bring a large pot of water to a boil. Cook noodles in boiling water until just tender, 8 to 10 minutes; drain and rinse under cold water. Set aside.
3
Bring a small pot of water to a boil; have ready a bowl of ice water. Blanch bean sprouts by plunging them into boiling water for 1 minute, then into cold water. Drain and set aside.
4
In a large saucepan over medium heat, bring chicken broth to a simmer.
5
Divide noodles evenly between 6 bowls. Top with bean sprouts and shredded chicken. Pour the heated broth into the bowls. Drizzle with the shallot mixture and garnish with the green onion. Season with salt and pepper. Serve at once.
723
kcal
Calories
26
g
Fat
34
g
Carbs
85
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: 12 shallots, thinly sliced, 1/4 cup vegetable oil, 6 ounces egg noodles, 1 cup bean sprouts, and more.
Yes, Chicken Noodle Soup Iii 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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