Chicken Soup with Broccoli and Bean Thread Noodle

6 cups chicken stock (previously made from chicken backbones, etc.)
Remaining chicken pieces (back, liver, heart, etc.) from the fryer for the Crunchy Fried Chicken - cut into pieces
2 cups broccoli flowerettes
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 flowerettes and simmer for another 3 minutes.

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


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