Shred the chicken breast into small, bite-sized pieces and add to the stock with the egg noodles. Simmer the broth ... Add the beansprouts to the soup and warm through for 30 seconds.
Drain the noodles and add them to the coconut liquid. Chop the chicken from the bone and stir into the soup with the green part of the spring onion. Season with salt and black pepper.
Parmesan-suffused chicken stock. The addition of fresh basil, al dente spaghetti or angel hair pasta, more Parmesan, and a soft-cooked egg makes for maximum comfort. Finally, a dollop of spicy ...
Soup season ... add noodles and cook the noodles for 2 minutes. Drain and divide between 4–6 bowls. Turn the broth to high and add the shredded chicken meat, bok choy, spring onions and parsley. As ...