Noddle Chicken Soup

This one-pot recipe for Quick & Easy Chinese Noodle Soup creates an aromatic soup full of noodles and Asian flavor.

Serve as a beginning with Chicken and Broccoli or Chicken and Chinese Mushrooms for a genuine

Even though the soup is made using store-bought components, it tastes real. And, at only 236 calories for a large bowl, it’s a lot healthier than restaurant food.

This Chinese Noodle Soup is ideal for hectic weeknights since it’s quick and easy to make, and you can add any meat or veggies you like.

You’ll never go back to commercial soups after trying this recipe! Chinese food does not have to be difficult or time-consuming to prepare.

I know how simple it is to tear open a packet of Ramon noodles for a quick lunch, but there truly isn’t one.

This filling noodle soup is low in fat, nutritious, and full of flavor. So, don’t allow a lack of time ruin a supper; this quick dish is simple to make at the last minute.

This hearty noodle soup is low in fat, high in nutrients, and bursting with flavor. Don’t let a lack of time mar your dinner; this fast recipe is simple to prepare at the last minute.

Here’s How:
Combine the beef or poultry bones, 1 large onion (with skin), 1 carrot, 2 celery stalks, a couple of bay leaves, salt, and pepper in a large stockpot. Cover by about 2 inches of cold water.
Bring to a boil. Reduce the heat, and simmer for 3 to 4 hours, skimming off and discarding foam occasionally.
Strain stock through a fine sieve into a large bowl and discard solids. Cool stock to room temperature. Cover and refrigerate overnight. Skim solidified fat from surface, discard the fat and freeze in portions in an airtight container for up to 3 months.