Chicken Herbal Noodle Soup

Chicken Herbal Noodle Soup


2 chicken whole legs (cleaned)

2 nos x 96g fresh egg noodles

2000ml water

Herbs: (rinsed and drained)

30g sha shen (glehnia root)

15g dang shen (codonopsis)

3g dang gui (Chinese angelica)

15g bei qi (milkvetch root)

15g dried lily bulb

10g dried longan

10 nos red dates (pitted)

10g wolfberry


1 tsp salt


2 tbsp chopped spring onion

Preparation Instructions:

  1. Add 2000ml of water to a pot and bring to a boil.
  2. Add in chicken whole legs and herbs. Bring to a boil again, lower the heat and continue to simmer for 1 hour.
  3. Season with salt and set aside.
  4. Scald egg noodles in boiling water, rinse with cold water and put back in boiling water until cooked. Remove and transfer into 2 serving bowls.
  5. Top with chicken herbal soup, garnish with chopped spring onion. Serve.





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