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8 cup chicken broth (or 8 cup water and 4 Tbsp chicken bouillion granules) 1 lb boneless skinless chicken breast, (uncooked) 1 (8-oz) bag extra broad egg noodles
Luosifen (Chinese: 螺螄粉; pinyin: luósīfěn; lit. 'Snail rice noodle ') is a Chinese noodle soup and specialty of Liuzhou, Guangxi. [1] The dish consists of rice noodles boiled and served in a soup. The stock that forms the soup is made by stewing river snails and pork bones for several hours with black cardamom, fennel seed, dried ...
Nam tok (Lao: ນ້ຳຕົກ, pronounced [nâm tók]; Thai: น้ำตก, RTGS: nam tok, pronounced [nám tòk]; Northeastern Thai: น้ำตก, pronounced [nâm tǒk]) is either a soup or a meat salad from Southeast Asia. In the Lao and Thai language, the phrase means waterfall. The meat salad in Lao cuisine is a sliced beef steak ...
Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or carrots, and grains such as rice and barley. Chicken soup is commonly considered a comfort ...
Saute the carrot, celery and onion in butter in a Dutch oven until tender. Stir in the broth, chicken and seasonings. Bring to a boil. Reduce heat.
Media: Noodle soup. Noodle soup refers to a variety of soups with noodles and other ingredients served in a light broth. Noodle soup is a common dish across East Asia, Southeast Asia and the Himalayan states of South Asia. Various types of noodles are used, such as rice noodles, wheat noodles and egg noodles.
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