January 17, 2014

CHICKEN NOODLE SOUP

Ingredients:
Cooked shredded chicken - 1 cup
Boiled noodles - 1 cup
Spring onions - 2 (sliced fine with greens)
Butter - 1 tbsp
Corn flour - 1 tbsp
Chicken stock - 1 litre
Soya sauce
Salt and pepper to taste
Chilli sauce (optional)

Method:

  • Melt butter in a saucepan on medium heat. Add corn flour and fry till brown.
  • Gradually pour chicken stock, stirring briskly.
  • Add noodles and all the seasoning and simmer for 15 minutes.
  • Add shredded chicken and simmer for another 10 minutes.
  • Serve steaming hot, garnished with a little shredded chicken. 
  • Add chilli sauce if desired.


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