Vegetables and Chicken Noodle Soup

As of the most of the practical, healthy, and famous middle eastern food; this recipe is widely spread across all countries in the middle east. It served in Ramadan, for lunch, and dinner. Also, many people serve to someone who is a bit sick because it is full of nutrients. The vegetables and chicken noodle soup is one of the most loved middle eastern recipe in the region.

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Meal Plan
Servings
3People
There is no Nutrition Label for this recipe yet.
  • Course Dinner
  • Cuisine General Recipes

Ingredients :

  • 5 cups water or 1250 ml
  • 1 sachet Maggi Chicken Noodle Soup
  • ½ tablespoon fresh ginger cut into thin strips
  • 1 cup canned white beans or 160 g
  • 1 small carrot or 70 g cut into thin strips
  • ½ cup leeks or 40 g cut into thin strips
  • 1 small baby zucchini or 80 g cut into thin strips
  • 1 tablespoon light soy sauce
  • 2 tablespoons fresh parsley finely chopped
Servings Plan: People
Select Units :
  • Course Dinner
  • Cuisine General Recipes

Ingredients :

  • 5 cups water or 1250 ml
  • 1 sachet Maggi Chicken Noodle Soup
  • ½ tablespoon fresh ginger cut into thin strips
  • 1 cup canned white beans or 160 g
  • 1 small carrot or 70 g cut into thin strips
  • ½ cup leeks or 40 g cut into thin strips
  • 1 small baby zucchini or 80 g cut into thin strips
  • 1 tablespoon light soy sauce
  • 2 tablespoons fresh parsley finely chopped
Servings Plan: People
Select Units :
There is no Nutrition Label for this recipe yet.

Instructions :

  1. Add water maggi chicken noodle soup, ginger and wide white beans to a large saucepan bring to boil with occasional stirring simmer for 10 minutes
  2. Add carrot leeks baby zucchini and light soy sauce and simmer for 3 minutes Stir in chopped parsley and serve.
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Article Categories:
Chicken · Soup · Vegetable

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