Try this Fragrant Chicken Soup with Rice Noodles recipe, or contribute your own.
Suggest a better descriptionPlace the chicken, water, salt, ginger and onions in a large pot and bring to the boil. Skim off any froth, lower the heat and cook gently for 45 minutes. Remove the chicken, remove the chicken breasts and legs and return the carcass to the pot. Add the fish sauce and peppercorns and cook gently for 2 hours, skimming occasionally. Strain the stock through a fine sieve. Remove the cooked meat from the chicken breast and legs and slice finely. Cut the noodles into tagliatelle-like strips. Pour boiling water over noodles and separate the strands. Divide the noodles between 4 deep soup bowls, add sliced chicken and top with soup. Add the spring onions. Serve with platters of quartered limes, sliced chillies, lots of Asian basil, coriander and bean sprouts for each person to add according to their taste.
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Serving Size: 1 Serving (844g) | ||
Recipe Makes: 4 | ||
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Calories: 937 | ||
Calories from Fat: 323 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.9g | 48 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 14.7g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 172.5mg | 53 % | |
Sodium 1062.8mg | 37 % | |
Potassium 888.5mg | 23 % | |
Total Carbohydrate 102.4g | 30 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 94.8g | ||
Protein 49.6g | 71 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 937
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