- 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
Beans with Vegetables and Chicken Noodle Soup
INGREDIENTS
Beans with Vegetables and Chicken Noodle Soup with
Beans with Vegetables and Chicken Noodle Soup with 
- 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
HOW TO PREPARE
Beans with Vegetables and Chicken Noodle Soup with
Beans with Vegetables and Chicken Noodle Soup with
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.
3
Stir in chopped parsley and serve.
NUTRITIONAL INFORMATION
Beans with Vegetables and Chicken Noodle Soup with
Beans with Vegetables and Chicken Noodle Soup with
- Energy 97 (Kcal)
- Protein 4.7 (g)
- Carbohydrate 19 (g)
- Total Fat 1.8 (g)
REVIEWS
Beans with Vegetables and Chicken Noodle Soup with
