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Chinese chicken soup

Recipe from: 12/1/2000 12:00:00 AM
Ingredients 9
Servings 4
Time 10 min


  • 30
  • 2
    leeks, sliced
  • 1
    packet instant chicken noodle soup
  • 1
    large carrot, peeled and julienned
  • 6
    spring onions, cut into short pieces
  • 2
    sticks celery, julienned
  • 250
    shredded Chinese cabbage
  • 15
    green beans, sliced
  • 125
    bean sprouts


25 min
Heat butter in a large saucepan. Add leeks and sauté for 2 minutes until soft. Add 800 ml water and instant chicken noodle soup. Bring to the boil, then reduce heat and simmer, covered, for 10 minutes. Add remaining ingredients and simmer for a further 10 minutes. Season to taste and serve garnished with fresh herbs. Serves 4-6.

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