Rice Noodles with Mushroom and Chicken Soup

Name: Rice Noodles with Mushroom and Chicken Soup
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 Native chicken; 1 piece Jiangxi Rice Noodles; 3-5 Shiitake Mushrooms; a little carrot; a little Sliced ginger; a little Oil salt

by Scarlett

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

For noodle soup (rice noodles), the soup is very important, so I can cook some chicken, bone, and beef broth the day before I have time. . . Just get up ten minutes early the next day, wash some side dishes, heat the broth, add noodles (rice noodles) to cook, and finally add side dishes and season with salt. This morning, I boiled a bowl of "mushroom and chicken soup rice noodles" with chicken broth. The chicken broth is nourishing and health-preserving, and it also fights cold and prevents colds. On a cold winter morning, after eating such a hot bowl of chicken soup powder before going out, it is both nutritious and warm. . .

Ingredients

Rice Noodles with Mushroom and Chicken Soup

1. Heat a pan with a little oil, put the chicken pieces in it and stir fry;

Rice Noodles with Mushroom and Chicken Soup recipe

2. Stir-fry until the surface of the chicken nuggets is slightly yellow, then add a few slices of ginger and continue to fry twice;

3. Put the fried chicken nuggets into the pot, and add enough water at one time;

4. Press the function button for boiling chicken soup, the chicken soup will be ready when time is up;

5. Put the cooked chicken broth and chicken nuggets into a small pot;

6. Add sliced shiitake mushrooms and cook;

7. Add the soaked rice noodles and cook;

8. After the rice noodles are boiled soft, add salt and pepper to taste;

9. Then put carrot slices in;

10. It's ready to eat.

Tips:
1. Fry the chicken nuggets, and then boil the soup to taste more fragrant; 2. Pay attention to adding enough water when boiling the soup; 3. Soak the rice noodles in advance to soften, and other ingredients can be adjusted according to personal taste.