Chicken Noodle Soup With Egg Noodles
With the red pepper, dried green onion, shiitake mushroom, and dried carrot processed by the freeze drying method, shinramyun bowl noodle will give you the spicy and savory taste.
Recipe Summary Chicken Noodle Soup With Egg Noodles
Don't have time to make a homemade version of chicken noodle soup? Try this one and you won't regret it!Ingredients | Nongshim Bowl Noodle Soup Spicy Chicken Ingredients1 (3 1/2) pound chicken, cut into 8 pieces4 (16 ounce) cans low-sodium chicken broth2 carrots, peeled and thinly sliced2 stalks celery, sliced½ cup chopped onion1 (8 ounce) package dried egg noodles½ cup finely chopped fresh parsley1 tablespoon freshly squeezed lemon juicesalt and ground black pepper to tasteDirectionsCombine chicken and chicken broth in a large, heavy pot over medium-high heat; bring to a boil. Reduce heat, cover partially, and simmer until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken with tongs and transfer to a large bowl. Allow chicken and broth to cool slightly.Remove skin and bones from cooled chicken and discard. Cut chicken meat into bite-sized pieces. Skim fat off the top of the cooled broth and discard.Return chicken broth to a simmer. Add carrots, celery, and onion to the broth and simmer until vegetables soften, about 8 minutes. Stir in chicken, egg noodles, parsley, and lemon juice and simmer until noodles are tender, about 5 minutes. Season with salt and pepper.To make 1 day ahead, prepare through step 2 and cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.Info | Nongshim Bowl Noodle Soup Spicy Chicken Ingredientsprep:
30 mins
cook:
45 mins
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
TAG : Chicken Noodle Soup With Egg NoodlesSoups, Stews and Chili Recipes, Soup Recipes, Noodle Soup Recipes,