Chicken wonton noodle soup

Posted by adm On February - 13 - 2012

How to cook Chicken wonton noodle soup


  • 4 cups salt-reduced chicken strain
  • 2 carrots, raw, cut into matchsticks
  • 2cm piece fresh peppiness, finely grated
  • 1/4 cup salt-reduced soy
  • 125g Trident rice-stick noodles
  • 3 green onions, thinly sliced
  • Chicken wontons

  • 200g lean chicken soften
  • 3 green onions, thinly sliced
  • 2cm piece fresh peppiness, finely grated
  • 1 clove, low
  • 20 wonton wrappers
  • 1 egg, lightly beaten

How to:

  • Make wontons: Combine soften, onion, ginger and garlic in a roll. Place a rounded teaspoon of mixture in the centre of 1 wonton wrapping. Brush edges with egg. Fold corners together to form a sac. Press to guarantee. Place on a scale. Repeat to piddle 20 wontons.

  • Place strain, carrot and 4 cups cold water in a saucepan over high rut. Bring to the roil. Reduce heat to spiritualist. Simmer for 5 to 7 minutes or until carrot is bid. Add pep, soy, noodles and wontons. Simmer for 5 minutes or until wontons are cooked through. Serve topped with onions.

  • Toddler version: Remove half the noodle mixture from soup. Divide among bowls. Top each with 3 halved wontons.

  • You could tag 1 thinly sliced chicken breast with the carrot in tone 2. Serve chicken pieces in the adults' soup.

  • The nutrition data listed is for adult portions. Nutrition data for Toddler-friendly chicken wonton noodles is as follows: 886kJ; 4.2g fat; 1.2g sat fat; 13.1g protein; 30g carbs; 0.9g fibre; 65mg chol; 377mg na.

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