Chinese Chicken Noodle Soup

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   This soup changes as the ingredients are available in my refrigerator or on my cupboard shelves.

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   Takes about 20 minutes from start to table. Start 2 cups of water to boil; add chicken broth.

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   After stock boils, add the packet of seasoning supplied with Top Ramen.

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   While broth is boiling, add 1 raw chicken breast (cut in small pieces), the chopped vegetables and the raw egg.

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   The egg will cook into threads.

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   Just before serving, add the noodles and the peas, then the sesame oil and scallions.

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   Don't let soup sit around for long time because vegetables need to be a bit crunchy, cooked soft. If using leftover meat in your soup, just add at the end because it only needs to warm up again.

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   You can always add another can of chicken broth if soup is too thick or you like more broth.

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   You may vary the soup with different Chinese type vegetables available. Add some garlic and a dash of hot Chinese mustard.

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    If using strong vegetables such as broccoli, cut small and don't overcook to avoid the strong flavor.

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    Remember the noodles are already cooked and they do not need to be cooked, only to absorb the moisture from the broth, which does thicken the soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.