- 8 cups water or 2 liters
- 300 g boneless and skinned chicken breasts, cut into thin slices
- 1 tablespoon grated ginger
- 100 g Brown mushrooms sliced
- ¼ cup soy sauce or 60 ml
- 1 sachet MAGGI Chicken Noodle Soup
- ¼ cup spring onions or 25 g, chopped
- 2 tablespoons Coriander leaves chopped
Chicken Noodles and Spring Onions Soup
INGREDIENTS
Chicken Noodles and Spring Onions Soup with
Chicken Noodles and Spring Onions Soup with 
- 8 cups water or 2 liters
- 300 g boneless and skinned chicken breasts, cut into thin slices
- 1 tablespoon grated ginger
- 100 g Brown mushrooms sliced
- ¼ cup soy sauce or 60 ml
- 1 sachet MAGGI Chicken Noodle Soup
- ¼ cup spring onions or 25 g, chopped
- 2 tablespoons Coriander leaves chopped
NUTRITIONAL INFORMATION
Chicken Noodles and Spring Onions Soup with
Chicken Noodles and Spring Onions Soup with
- Energy 123 (Kcal)
- Protein 17 (g)
- Carbohydrate 11 (g)
- Total Fat 2.4 (g)
HOW TO PREPARE
Chicken Noodles and Spring Onions Soup with
Chicken Noodles and Spring Onions Soup with
1
Place water, chicken slices, ginger, mushrooms, Soy sauce, and MAGGI Chicken Noodles Soup in a large pan. Bring to boil and simmer for 13 minutes.
2
Add spring onions and simmer for 2 more minutes.
3
Sprinkle fresh coriander and serve.
REVIEWS
Chicken Noodles and Spring Onions Soup with
