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Chicken Noodle Soup (Chicken Soup With Carrot-Noodles & Green Beans)
Recipe

8 INGREDIENTS • 6 STEPS • 30MINS

Chicken Noodle Soup (Chicken Soup With Carrot-Noodles & Green Beans)

4.0
2 ratings
Thanks to its ease of preparation and its wonderful taste and texture, chicken noodle soup in its never-ending varieties is one of the dishes I prepare at least once every week.
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Chicken Noodle Soup (Chicken Soup With Carrot-Noodles & Green Beans)
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
Thanks to its ease of preparation and its wonderful taste and texture, chicken noodle soup in its never-ending varieties is one of the dishes I prepare at least once every week.
30MINS
Total Time
$4.54
Cost Per Serving
Ingredients
Servings
2
US / Metric
Kosher Salt
to taste
Cayenne Pepper
to taste
Cayenne Pepper
Fresh Ginger
to taste
Fresh Ginger, sliced
Garlic Paste
to taste
Garlic Paste
Tomato
2
Medium Tomatoes, diced
Carrot
4 1/2 cups
Nutrition Per Serving
VIEW ALL
Calories
1531
Fat
81.6 g
Protein
139.1 g
Carbs
65.5 g
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Chicken Noodle Soup (Chicken Soup With Carrot-Noodles & Green Beans)
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
Cooking InstructionsHide images
step 1
Cut the tendon’s of Chicken Wings (12) to keep them straight during cooking.
step 1 Cut the tendon’s of Chicken Wings (12) to keep them straight during cooking.
step 2
simmer the wings in 2 quart of water, seasoned with Kosher Salt (to taste), Cayenne Pepper (to taste), Fresh Ginger (to taste) and Garlic Paste (to taste), cook until the wings are tender but NOT falling apart, remove wings, check/adjust the flavor of the soup, let Tomatoes (2) steep in the soup for a couple of minutes before serving
step 2 simmer the wings in 2 quart of water, seasoned with Kosher Salt (to taste), Cayenne Pepper (to taste), Fresh Ginger (to taste) and Garlic Paste (to taste), cook until the wings are tender but NOT falling apart, remove wings, check/adjust the flavor of the soup, let Tomatoes (2) steep in the soup for a couple of minutes before serving
step 3
Wash and peel Carrots (4 1/2 cups). Cut with a potato peeler or a mandoline into thin, long “noodles”.
step 3 Wash and peel Carrots (4 1/2 cups). Cut with a potato peeler or a mandoline into thin, long “noodles”.
step 4
Blanch the carrots briefly, drain, shock in ice water.
step 4 Blanch the carrots briefly, drain, shock in ice water.
step 5
Trim and blanch Green Beans (4 cups) briefly, drain, shock in ice water.
step 5 Trim and blanch Green Beans (4 cups) briefly, drain, shock in ice water.
step 6
Place the wings and veggies / “noodles” in a deep serving bowl, cover with the chicken soup. Serve and enjoy!
step 6 Place the wings and veggies / “noodles” in a deep serving bowl, cover with the chicken soup. Serve and enjoy!
Tags
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Dairy-Free
American
Gluten-Free
Lunch
Shellfish-Free
Dinner
Quick & Easy
Spring
Summer
Soup
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