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RECIPE
8 INGREDIENTS6 STEPS30MIN

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

4.0
2 Ratings

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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.
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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.
30MIN
Total Time

Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
to taste
to taste
Cayenne Pepper
to taste
Fresh Ginger , sliced
to taste
Garlic Paste
2
Medium  Tomatoes , diced
4 1/2 cups
4 cups

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Nutrition Per Serving

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CALORIES
1531
FAT
81.6 g
PROTEIN
139.1 g
CARBS
65.5 g

Cooking Instructions

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Step 1
Cut the tendon’s of Chicken Wing (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 Tomato (2) steep in the soup for a couple of minutes before serving
Step 3
Wash and peel Carrot (1.5 pound). Cut with a potato peeler or a mandoline into thin, long “noodles”.
Step 4
Blanch the carrots briefly, drain, shock in ice water.
Step 5
Trim and blanch Green Beans (1 pound) 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!

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Nutrition Per Serving
Calories
1531
% Daily Value*
Fat
81.6 g
105%
Saturated Fat
22.1 g
110%
Trans Fat
0.0 g
--
Cholesterol
728.3 mg
243%
Carbohydrates
65.5 g
24%
Fiber
16.1 g
58%
Sugars
25.1 g
--
Protein
139.1 g
278%
Sodium
3535.5 mg
154%
Vitamin D
--
--
Calcium
203.0 mg
16%
Iron
9.0 mg
50%
Potassium
1702.3 mg
36%
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