Photo: Cala
Chinese Chicken Noodle Soup with Spinach and Garlic Chives
10 ingredients
5 steps
fandom
Estimated Nutrition (whole recipe, rough)
453
Calories
38g
Protein
4g
Fat
58g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Chive | 1 tbsp (3g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- a 3 1/2- to 4-pound chicken
- 8 thin slices fresh gingerroot
- 1 bunch scallions, cut crosswise into thirds
- 10 cups water
- 3/4 cup Chinese rice wine or medium-dry Sherry
- 2 ounces dried rice-stick noodles (rice vermicelli)
- 1/2 pound fresh spinach, coarse stems discarded and leaves washed, drained, and chopped coarse (about 4 packed cups)
- 3/4 cup thinly sliced fresh garlic chives or regular fresh chives
- =
Directions
1
1 - Cut chicken into large chunks
2
2 - Crush ginger roots and Scallions
3
3 - Bring chicken, gingerroot, scallions, rice wine to boil.
4
4 - Simmer for approx 1.75 - 2 hours.
5
5 - Add spinach and garlic chives
Recipe sourced from
fandom