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Print Recipe
Chicken Soup with Egg Noodles Recipe
Easy to prepare, hearty and delicious chicken soup.
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Prepare the ingredients. Peel the carrots and cut them into small cubes. Wash the potatoes, cut off the green part, cut the white and light green parts into rings. Cut the tomato into cubes.
    Prepare the ingredients.
Peel the carrots and cut them into small cubes.
Wash the potatoes, cut off the green part, cut the white and light green parts into rings. Cut the tomato into cubes.
  2. Put the chicken breast in a baking dish, pour vegetable oil, sprinkle with spices (oregano, salt, pepper). Crush 2 cloves of garlic. And bake in a preheated oven at 190 degrees for 25 minutes, turn over after 15 minutes.
    Put the chicken breast in a baking dish, pour vegetable oil, sprinkle with spices (oregano, salt, pepper). Crush 2 cloves of garlic. And bake in a preheated oven at 190 degrees for 25 minutes, turn over after 15 minutes.
  3. In a saucepan, heat 2 tablespoons of vegetable oil, fry the carrots and onions until soft, add the tomato, put out a little, add tomato paste, soy sauce, chili sauce, chop ginger and 3 garlic cloves through a garlic press, cook for 2-3 minutes.
    In a saucepan, heat 2 tablespoons of vegetable oil, fry the carrots and onions until soft, add the tomato, put out a little, add tomato paste, soy sauce, chili sauce, chop ginger and 3 garlic cloves through a garlic press, cook for 2-3 minutes.
  4. Pour in the hot chicken broth. Bring to a boil and add the egg noodles, cook for 3-4 minutes until the noodles are ready. Before serving, add the sliced baked chicken.
    Pour in the hot chicken broth. Bring to a boil and add the egg noodles, cook for 3-4 minutes until the noodles are ready. Before serving, add the sliced baked chicken.

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