Chicken Noodle Soup III Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 6 servings.

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

Directions

1. In a small skillet over medium heat, cook shallots in vegetable oil until brown and fragrant. Remove from heat and set aside.
2. Bring a large pot of water to a boil. Cook the egg noodles in boiling water for about 8 to 10 minutes, or until just tender. Drain and rinse the noodles under cold water. Set aside.
3. In a separate small pot, bring water to a boil. Have a bowl of ice water ready. Blanch the bean sprouts by plunging them into the boiling water for 1 minute, then transfer them immediately into the ice water. Drain and set aside.
4. In a large saucepan over medium heat, bring the chicken broth to a simmer.
5. Divide the cooked noodles evenly between 6 bowls. Top each with a portion of the blanched bean sprouts and shredded chicken breast meat.
6. Pour the simmering chicken broth into each bowl over the noodles, bean sprouts, and chicken.
7. Drizzle the shallot mixture over the top of the soup and garnish with chopped green onions.
8. Season with salt and pepper to taste. Serve immediately.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.