Chicken Noodle Soup With Veggies

1. 1

   ["Heat up 5 cups of water in a cooking pot

2. 2

   Add in stock ingredients and chicken. Boil for 20 minutes

3. 3

   Add in fish cake, carrots, bean curd, corn salt and pepper

4. 4

   After 5 minutes, add in noodles and broccoli

5. 5

   After 5 minutes, add the rest of vegetables

6. 6

   After 5 minutes put off fire. Add in egg white and stir well. Add in fried shallots. Serve hot

7. 7

   If you want some tongue ticklers, garnish with fresh cut chili or pickled green chili

8. 8

   The veggies should be crunchy or crisp tender", "The health benefits of carrots: ( a root vegetable)

9. 9

   Eaten regularly, helps to reduce premature aeging due to sun damage on skin.

10. 10

    Contains beta carotene- a substance that is converted to Vitamin A in the body. A 1/2 cup serving of cooked carrots contains four times the recommended daily intake of Vitamin A in the form of protective beta carotene.

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    Peel if desired. Raw carrots are naturally sweet, but lightly cooked carrots are even sweeter. Carrots are one of those vegetables that loses very little nutritional value during cooking. In fact, some nutrients in slightly cooked carrots are more available to the body than raw carrots. Cooking actually breaks down the tough cellular wall of carrots making some nutrients more useable to the body- Vietnamese Food Fruits"]

* Per serving · 4 servings · Values may vary.