Are you craving Chinese food? Then try my soup recipe and you will want to make it again. Simple. quick and simply delicious!
- 3 cups chicken broth
- 1 cup raw egg whites
- 1 cup cooked rice noodles
- 1 cup chopped water chestnuts
2 1/2 lbs. beef stew meat, cut into bite-sized pieces (or use leftover ground beef)
1 cup carrots, chopped
1 medium onion, diced
1/2 cup celery, chopped
2 cloves garlic, minced or pressed through a garlic press (you can also use fresh if you’re feeling fancy)
3 cups water or stock of your choice (I used beef broth)
1 bay leaf
7 oz. noodles (I used egg noodles), cooked according to package directions and then drained
Chinese rice noodle
Chinese rice noodles are made from rice flour and come in various shapes, like spaghetti or angel hair. They’re often used in soups, stir-fries and dumplings. You can find them in the Asian section of your grocery store or online at amazon.com/gp/product/B01N0RJ8BA
Eggs, chicken broth, noodles, water chestnuts and onions
A good source of protein, eggs are an important ingredient in the recipe. They also contain vitamin B12, which is a key nutrient needed to convert food into energy and helps maintain healthy nerve function.
Chicken broth is rich in vitamins A and D, which support eye health as well as bone formation and growth. In addition to being super healthy for you (and your pooch), chicken broth is delicious!
Noodles are packed with fiber—which can help lower blood sugar levels—and other nutrients like magnesium, potassium and manganese that may reduce the risk of heart disease or stroke. Water chestnuts provide vitamin A (also called carotenoids), an antioxidant that plays an important role in vision development during childhood as well as immune system function later on in life
1 cup of raw egg whites
You’ll want to use the most yolk-free, low-sodium eggs you can find. If you happen to have leftover cooked chicken or turkey in your fridge, that’s a great way to add protein and flavor!
Your broth should be made from vegetable stock instead of meat stock. This will give it more nutrients than chicken broth would (chicken has less protein). You could also use chickpeas if you’re going vegetarian; they’re high in fiber as well!
2 cups of cooked rice noodles
Rice noodles are the type of noodle used in this recipe. They’re made from rice, which means they’re gluten-free and can be eaten by people who have celiac disease or other gluten intolerance problems. Rice noodles are also low in sodium, making them a good choice for people who want to cut back on their sodium intake.
The first step is to cook the rice noodles according to package directions (usually about 10 minutes). When they’re done cooking, let them cool slightly so that you can handle them without burning yourself—this will make it easier later when cutting up your chicken pieces! Once they’ve cooled enough that you can touch them without getting burned by steam coming off their surface (about 5 minutes), slice each one into short pieces with kitchen shears or a sharp knife; this way there won’t be any large pieces left behind after cutting through all 6 ounces worth at once.”
3 cups of chicken broth
Chicken broth is a liquid made from chicken bones, skin and other parts of the chicken. It’s used in soups, stews and other dishes.
Chicken broth is traditionally made by simmering meaty bones in water for hours or days until they become gelatinous and flavorful. The result is a stock that can be used as the base for most soups and sauces
1 cup of chopped water chestnuts
Water chestnuts are a type of nut and are used in many Asian dishes. They can be found fresh or frozen, but they tend to be more flavorful when cooked. In this recipe, they add another level of flavor to the soup by lending sweetness and crunch on top of their chewy texture.
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- Ingredients are listed in the order they’re listed in this recipe.