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Hearty Chicken Noodle Soup
2013-08-06
https://www.metro.ca/userfiles/image/recipes/soupe-repas-poulet-5381.jpg
PT30M
PT35M
PT1H05M
In a pot, bring salted water to a boil.Immerse chicken in one go, stir gently to separate strips and cook for 1 minute. Drain and set aside.In another pot, blanch vegetables, carrots, bok choy and broccoli one by one, then cool them immediately in cold water. Set aside.Cook egg noodles al dente .Cool in cold water. Set aside.Combine broth ingredients in a big pot and simmer for 10 minutes. Strain for a clear broth.Add meat, blanched vegetables, and snow peas, green onions, red pepper and noodles to hot broth, boil for a few minutes. Serve immediately.
4
Chef Robert Villeneuve
3
3
4
3
10 oz (300 g) chicken strips for fondue
4 cups (1 L) water
1 tsp. (5 mL) Salt
3 sliced carrot
1 sliced bok choy
24 broccoli florets
18 snow peas
5 thinly sliced green onion
1 diced red pepper
7 oz (200 g) egg noodles
broth
3 1/2 L chicken broth
1 garlic clove, crushed
4 slices fresh ginger
2 whole green onion
1/2 tsp. (2 mL) sugar
1 Tbsp. (15 mL) thai fish sauce
1 tsp. (5 mL) light soya sauce
2 pinches chinese five-spice powder or to taste
few drops sesame oil
1 Tbsp. (15 mL) dry sherry (optional)
Hearty Chicken Noodle Soup
-
![]()
Lactose-free
4
servings
0:30
Preparation
0:35
COOKING
1:05
TOTAL TIME
Ingredients
-
10 oz
(300 g)chicken strips for fondue
-
4 cups
(1 L)water
-
1 tsp.
(5 mL)Salt
-
3
sliced carrot
-
1
sliced bok choy
-
24
broccoli florets
-
18
snow peas
-
5
thinly sliced green onion
-
1
diced red pepper
-
7 oz
(200 g)egg noodles
-
broth
-
3 1/2 L
chicken broth
-
1
garlic clove, crushed
-
4
slices fresh ginger
-
2
whole green onion
-
1/2 tsp.
(2 mL)sugar
-
1 Tbsp.
(15 mL)thai fish sauce
-
1 tsp.
(5 mL)light soya sauce
-
2
pinches chinese five-spice powder or to taste
-
few drops sesame oil
-
1 Tbsp.
(15 mL)dry sherry (optional)
Preparation
In a pot, bring salted water to a boil.
Immerse chicken in one go, stir gently to separate strips and cook for 1 minute. Drain and set aside.
In another pot, blanch vegetables, carrots, bok choy and broccoli one by one, then cool them immediately in cold water. Set aside.
Cook egg noodles al dente .Cool in cold water. Set aside.
Combine broth ingredients in a big pot and simmer for 10 minutes. Strain for a clear broth.
Add meat, blanched vegetables, and snow peas, green onions, red pepper and noodles to hot broth, boil for a few minutes. Serve immediately.
Source :
Chef Robert Villeneuve
Legal Notice
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
