Monday, October 1, 2007

Chicken Soup with Broccoli and Bean Thread Noodle

6 cups chicken stock 
Remaining chicken pieces (back, liver, heart, etc.) from the fryer for the Crunchy Fried Chicken, cut into pieces
2 cups Broccoli florettes
1 bundle of bean thread noodle
1 tablespoon salt


Boil the chicken stock together with the chicken pieces for 25 to 30 minutes with the salt. Add the whole bunch of bean thread noodle (without cutting). Reduce heat to low and simmer for 10 minutes. Add the broccoli florettes and simmer for another 3 minutes.

Serves 4 to 6
Kitchen Tested October 1, 2007
*Created Recipe

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