Posted by Wayne on February 2, 2024, 6:17 am
1 c. diced cooked chicken
3/4 c. (3 oz.) fine egg noodles
6 c. water
6 c. chicken stock
1 (5 oz.) can water chestnuts
1 (5 oz.) can bamboo shoots
Cook noodles in 6 cups boiling, salted water for 3 or 4 minutes. Drain well and keep hot. Heat the stock with the diced chicken, water chestnuts, bamboo shoots, and the juice from their cans.
Bring to boil and let simmer for a few minutes.
To serve, put the noodles into individual warm soup bowls and ladle the soup over them.
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