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Oriental Chicken Noodle Soup

chef.jackson's picture
Ingredients
  Chicken thighs 1 1⁄2 Pound (6 Pieces)
  Water 6 Cup (96 tbs)
  Frozen green peas 1 Cup (16 tbs)
  Eggs 2 Medium
  Ramen noodles/Oriental noodles 6 Ounce (2 Packages, 3 Ounce Each, For Soup)
  Soy sauce/Salt To Taste
Directions

In 5-quart Dutch oven, heat chicken thighs and water to boiling.
Cover, simmer chicken over low heat until fork-tender, about 20 minutes.
Transfer chicken to bowl; cool until easy to handle.
Skim off and discard all fat from surface of broth.
Remove and discard skin and bones from chicken.
Tear chicken into pieces.
Add peas to broth; cook for 1 minute.
In cup, beat eggs lightly, just to break yolks.'
Drizzle eggs into soup.
Add noodles and seasoning packets.
Cook just until noodles soften.
Stir in chicken.
Add soy sauce or salt to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Cook Time: 
20 Minutes
Servings: 
4

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