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Chicken Noodle Soup
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Serves : 4
Preparation time : 3-4 minutes
Cooking time : 10 minutes
Ingredients :
2-3 oz fine egg noodle boiling salted water
2-3 oz cooked white chicken meat
11/2 oz canned bamboo shoots
1 dessertspoon shredded ¡®hot' Chinese cabbage
11/2 pints chicken stock or 1 chicken bouillon cube and water
Pinch salt
Pinch Ve-Tsin
Method :
Drop the noodle into very slightly salted boiling water and leave to cook for 6-8 minutes.
Meanwhile, cut the chicken and bamboo shoos into strips. Place them ready with the Chinese cabbage.
Bring the stock to the boil. Drain the noodle, rinse them and drain them again. Add them to the stock, together with the chicken, bamboo shoots and cabbage. Boil up for 2-3minutes. Season lightly with salt and Ve-Tsin, remembering that the stock, noodle and cabbage already have salt in them.
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