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Hearty Chicken Noodle Soup 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
10 oz (300 g) chicken strips for fondue 4 cups (1 L) water 1 tsp. (5 mL) Salt 3 sliced carrots 1 sliced bok choy 24 broccoli florets 18 snow peas 5 thinly sliced green onions 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 onions 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
Hearty Chicken Noodle Soup

Hearty Chicken Noodle Soup

Rate this recipe
3 Votes
  • Lactose-free
4
servings
0:30
Preparation
0:35
COOKING
1:05
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 10 oz
    (300 g)
    chicken strips for fondue
  • 4 cups
    (1 L)
    water
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  • 1 tsp.
    (5 mL)
    Salt
  • 3
    sliced carrots
  • 1
    sliced bok choy
  • 24
    broccoli florets
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  • 18
    snow peas
  • 5
    thinly sliced green onions
  • 1
    diced red pepper
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    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

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  • 7 oz
    (200 g)
    egg noodles
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  • broth
  • 3 1/2 L
    chicken broth
  • 1
    garlic clove, crushed
  • 4
    slices fresh ginger
  • 2
    whole green onions
  • 1/2 tsp.
    (2 mL)
    sugar
  • 1 Tbsp.
    (15 mL)
    thai fish sauce
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  • 1 tsp.
    (5 mL)
    light soya sauce
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  • 2
    pinches chinese five-spice powder or to taste
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  • few drops sesame oil
Imprimer ma sélection

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.

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