Ingredients
5 cups chicken stock, with all visible fat removed or 5 cups low-fat chicken broth
1 tablespoon fresh parsley
3 ounces no yolk noodles
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Keep fresh herbs alive 3x longer — water reservoir design
Fresh alkaline ramen noodles — springy, yellow, restaurant-quality
Electric noodle maker — extrude fresh ramen, udon, pasta
Large stock pot — batch stocks, pasta water, lobster, canning
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Keep fresh herbs alive 3x longer — water reservoir design
Fresh alkaline ramen noodles — springy, yellow, restaurant-quality
Electric noodle maker — extrude fresh ramen, udon, pasta
Large stock pot — batch stocks, pasta water, lobster, canning
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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in a medium sized pot combine stock, veggies and spices except parsley. bring to a boil and cook for 3 minutes. add the chicken and cook for 8-10 minutes or until tender. stir in parsley. while chicken is cooking, cook the noodles in a large pot as per package directions. drain and add to soup.