Shred the chicken breast into small, bite-sized pieces and add to the stock with the egg noodles. Simmer the broth ... Add the beansprouts to the soup and warm through for 30 seconds.
Add the chicken stock and soy sauce to the pan. Bring to the boil and cook for 3-4 minutes. Add the green shreds of pak choi, the egg noodles and lemongrass stalk and stir well. Continue to boil ...
Get the recipe: Chef Michael Symon's Creamy, Dairy-Free Tomato Soup This slow-cooker chicken noodle soup will likely become your go-to recipe for fall and winter (and cold season!). Get the recipe ...
Get the Slow Cooker Chicken Noodle Soup recipe at Cooking Classy. Crispy mushrooms take this creamy soup to the next level. Roasting the mushrooms in the oven before adding them to the slow cooker ...