Chicken Noodle Soup III

Egg noodles are topped with shredded chicken and bean sprouts, bathed in hot chicken broth, drizzled with thinly sliced shallots cooked in oil and topped with green onion in this quick Asian soup.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 384 Calories

Ingredients

• salt and pepper to taste
• 6 ounces egg noodles
• 3 cups shredded, cooked chicken breast meat
• 3 quarts chicken broth
• 1 cup bean sprouts
• 12 shallots, thinly sliced
• 0.25 cup vegetable oil
• 0.5 cup chopped green onion

Recipe Instructions

Step 1

In a small skillet over medium heat, cook shallots in oil until brown and fragrant. Remove from heat and set aside.

Step 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.

Step 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.

Step 4

In a large saucepan over medium heat, bring chicken broth to a simmer.

Step 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.