Yields1 Serving
 ½ cup of diced chicken, raw or leftover
 1 egg
  cup sweet potato powder or corn starch
 1 teaspoon of mushroom powder
 ½ teaspoon of salt
 1 quart of boiling water
 1 scallion, chopped
 Handful of noodles
 ¼ cup of cooke broccoli or other left over vegetables.
1

In a small bowl, beat the egg then add the cooked chicken.
Mix until chicken is coated.
Add salt, mushroom powder, and sweet potato starch.
Blend until the chicken is completely coated

2

To boiling water, slowly drop in the chicken mixture.
Allow to cook for 2 minutes, then sitr.

3

Add noodles.
When noodles are cooked, add scallions and broccoli or leftover vegetables.

4

Tip: Use raw or leftover chicken to make this delicious and simple soup. No additional cooking time is needed when using raw chicken.

For the noodles, we use thin Japanese noodles that can be substituted with any thin noodle.

CategoryCooking Method

Ingredients

 ½ cup of diced chicken, raw or leftover
 1 egg
  cup sweet potato powder or corn starch
 1 teaspoon of mushroom powder
 ½ teaspoon of salt
 1 quart of boiling water
 1 scallion, chopped
 Handful of noodles
 ¼ cup of cooke broccoli or other left over vegetables.

Directions

1

In a small bowl, beat the egg then add the cooked chicken.
Mix until chicken is coated.
Add salt, mushroom powder, and sweet potato starch.
Blend until the chicken is completely coated

2

To boiling water, slowly drop in the chicken mixture.
Allow to cook for 2 minutes, then sitr.

3

Add noodles.
When noodles are cooked, add scallions and broccoli or leftover vegetables.

4

Tip: Use raw or leftover chicken to make this delicious and simple soup. No additional cooking time is needed when using raw chicken.

For the noodles, we use thin Japanese noodles that can be substituted with any thin noodle.

CHICKEN NOODLE SOUP

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