Food, Inc. – vegetable soup

Food, Inc. has brought food consciousness in the U.S. to a whole new level. The movie was groundbreaking because it was the first enviro-food film to be screened at major movie theaters across the country. An unflattering look inside America’s corporate controlled food industry.

A glance to springboard to exploring where the food we purchase at the grocery store really comes from, and what it means for the health of future generations. By exposing the comfortable relationships between business and government, Kenner gradually shines light on the dark underbelly of the American food industry. The USDA and FDA are supposed to protect the public, so why is it that both government regulatory agencies have been complicit in allowing corporations to put profit ahead of consumer health, the American farmer, worker safety, and even the environment? As chicken breasts get bigger and tomatoes are genetically engineered not to go bad, 73,000 Americans fall ill from powerful new strains of E. coli every year, obesity levels are skyrocketing, and adult diabetes has reached epidemic proportions. Perhaps if the general public knew how corporations use exploited laws and subsidies to create powerful monopolies, the outrage would be enough to make us think more carefully about the food we put into our bodies.

Rewind your thought process and think, what your grandparents used to eat for their dinner? Can you have even half of that healthy food? I’m sure answer is No. Still we choose pizza over vegetables. After watching this movie you will surely think about this issue and say goodbye to factory farms and switch to pure vegetables near us. Eat well. Live better should be our motto. Let’s start today and taste some healthy vegetable soup. Here comes the recipe.


  • 4 Tbsp butter
  • 1 yellow onion, chopped
  • 1/2 yellow bell pepper, chopped
  • 1 large carrot, chopped
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 2 teaspoons curry powder
  • 1 teaspoon yellow mustard seed
  • 2 cloves garlic, minced
  • 2 lbs potatoes, peeled, quartered, cut into 1/2-inch slices
  • 4 cups chicken broth or vegetable broth (use vegetable broth for vegetarian option)
  • 2 cups water
  • 2 cups roughly chopped cauliflower florets (about 1/2 a head)
  • 1 1/2 teaspoons salt (more to taste)
  • 1 cup corn kernels (frozen is fine)
  • 2 small yellow summer squash, roughly chopped
  • 1/2 cup chopped fresh cilantro leaves (or parsley) for garnish


1 In a large pot (6-quart), melt butter over medium high heat. Add the onion, bell pepper, carrot and cumin seeds. Cook, stirring occasionally until the onions are soft and the bell pepper is lightly browned. Add the turmeric, mustard seed, and curry powder and cook for a minute more. Add garlic and cook 30 seconds more.

2 Add the potatoes, the broth, water, cauliflower, and salt. Increase the heat to high to bring to a boil, then reduce heat to medium-high or medium, enough to maintain a simmer. Let simmer uncovered for 20 minutes.

3 Add the corn and summer squash, cook for 10 minutes more, until the vegetables are cooked through. Use an immersion blender (or a regular blender) to puree about half of the soup. Adjust seasonings.

Garnish with chopped cilantro. Healthy and tasty soup is ready to sip.



Bridget Jones’s Diary – Potato and Leek Soup

Bridget Jones’s Diary is a romantic comedy follows Bridget (Renee Zellweger), a post-feminist, thirty-something British woman who has a penchant for alcoholic binges, smoking, and an inability to control her weight. While trying to keep these things in check and also deal with her job in publishing, she visits her parents for a Christmas party. They try to set her up with Mark (Colin Firth), the visiting son of one of their neighbors. Snubbed by Mark, she instead falls for her boss Daniel (Hugh Grant), a dashing lothario who begins to send her suggestive e-mails that soon lead to a dinner date proposition. Daniel reveals that he and Mark attended college together, during which time Mark had an affair with his fiancée. When Bridget finds Daniel cavorting with an American colleague, she decides to change her life with a new job as a TV presenter. At a dinner party, she bumps into Mark again, who expresses his affection for her; when Daniel claims he wants Bridget back, the two fight over who deserves her affections the most. Popular British performers Gemma Jones, Jim Broadbent, and Shirley Henderson appear in the supporting cast. ~ Jason Clark, Rov

Must-see food scene: The bumbling Bridget Jones (Renée Zellweger) prepares an impressive leek soup for a birthday dinner party with her friends and new love, Mark Darcy (Colin Firth). The only problem: She forgets to remove the packaging twine from the vegetables, giving her potage an unearthly blue hue.

Potato and Leek Soup


  • 1 1/2pound(s) (about 3 large) leeks
  • 1 tablespoon(s) olive oil
  • 1 tablespoon(s) margarine or butter
  • 12 ounce(s) all-purpose potatoes, peeled and cut into 1/2-inch pieces
  • 2 can(s) (14- to 14 1/2-ounce) reduced-sodium chicken broth
  • 1 sprig(s) (plus 1 tablespoon chopped) fresh dill
  • 1/2teaspoon(s) salt
  • 1/8teaspoon(s) pepper
  • 1 cup(s) whole milk
  • 2 teaspoon(s) fresh lemon juice


  1. Cut off roots and trim dark green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4-inch-wide slices. Rinse leeks thoroughly in large bowl of cold water, swishing to remove sand. With hands, transfer leeks to colander to drain, leaving sand in bottom of bowl. Repeat process, changing water several times, until all sand is removed.
  2. In 4-quart saucepan, heat oil and margarine on medium until margarine melts. Add leeks and cook 8 to 10 minutes or until tender, stirring occasionally. Stir in potatoes, broth, dill sprig, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cover and heat to boiling on high. Reduce heat to low; simmer 15 minutes or until potatoes are very tender.
  3. Ladle potato mixture into blender in 3 batches; cover, with center part of lid removed to allow steam to escape. Lay a paper towel over top and blend until pureed. Pour each batch of puree into bowl. Return all puree to same saucepan. Stir in milk; heat through. Stir in chopped dill and lemon juice.

How to Train Your Dragon – Beef Stew

They say that every family has a black sheep, and for the Vikings on the island of Berk, that black sheep is Hiccup. Hiccup is the son of the chief Viking, Stoick,  and wants desperately to be a dragon slayer like the rest of his village. However, his small stature and clumsy nature makes his attempts end in disaster. Instead, Hiccup works with Gobber, the blacksmith, to engineer weapons to kill the dragons.

How to Train Your Dragon

During one brutal dragon attack, Hiccup unleashes one of his contraptions and successfully takes down a dragon of the most notoriously dangerous breed, a Night Fury. Unfortunately, no one sees this and Hiccup is once again placed at the bottom of the heap. Subsequently, his father signs him up for dragon killing lessons with Gobber and other village children. Between lessons, he goes searching for the dragon he has captured.

When he comes face to face with the dragon, intent on killing it, he realizes he cannot and instead sets the beast free. The dragon pins Hiccup to the ground, but lets him live. Later, Hiccup revisits the area where the dragon has fallen and notices that he cannot fly due to an injured tail wing. Hiccup befriends the dragon and transfers the knowledge he gains about what makes the dragon happy, scared and angry to his lessons with Gobber.

Upon subsequent returns, Hiccup names the dragon Toothless due to his retractable teeth. After falling into Toothless’s good graces, Hiccup fashions together a prosthetic tail and riding gear so the two can fly together. Hiccup becomes convinced that dragons can be domesticated, but his pleas to his father and village fall on deaf ears. He must convince his village that dragons do not need to be their enemies, but he is running out of time as his father organizes a hunting party using a chained-up Toothless to lead the way to the dragon lair.

Beef Stew Recipe

by Chef John Christenson

Beef Stew

Share this delicious recipe:  


  • 1 lb of Chuck Meat
  • 1 Small Bag of Fingerling Potatoes
  • 3 Medium Carrots – Peeled
  • 2 Celery Stalks
  • 1 Bag Pearl Onions
  • 1 Leek
  • 5 Cloves Garlic
  • Bunch of Thyme
  • 2 Bay Leaves
  • ½ Bottle of Red Zinfandel
  • 4 Cups Beef Stock
  • 1 Small Can Tomato Paste
  • 2 oz. 100% Cocoa Chocolate
  • Olive Oil
  • Salt and Fresh Ground Pepper


  1. Soak the Pearl onions in water, this will help peeling them. Chop the Celery, Carrot, Leek into 1 inch slices, wash thoroughly in cold water. With a Paring Knife, slice the ends and tips off the Onions, peel away the first layer, continue till finished.
  2. In a deep sauce pot, heat enough Oil to cover the base. Season the meat thoroughly with salt and pepper. Add and brown till there is a nice deep crust. Remove from the pot; add in the Vegetables and Garlic. When browned, add in the Tomato Paste and sauté till well incorporated. Deglaze the pot with the Zinfandel, add the beef stock and the Thyme and Bay leaves. Cook covered for about 45 minutes on med heat, or until the potatoes are fork tender. Remove the lid and let the liquid reduce. Add the Chocolate for richness and to give the sauce a nice sheen. Remove the thyme and bay leaves.
  3. Season with salt and pepper if necessary. Serve and enjoy with friends or family for a comfortable movie night. Bon Appetit!

Cooking time: 45 minutes.Servings: 4-6.Back to Top

Fatal Attraction – Rabbit Stew

“Fatal Attraction” is every family’s nightmare, and this one has become a reality, destroying the unity and safety that keep a family close.

fatal attraction

Dan lives in New York and is a very important attorney, who happens to have a one night stand with a woman named Alex, with whom he never whishes to speak again. This frame is common and non special from the outside, but there is a small problem: the man has a wife, Beth, and a daughter, Ellen. Dan’s affair turns out to become the biggest mistake he could ever make. In fact, Alex grows an obsession with him that slowly and perversely assumes the shape of madness. There is no way to keep her away from Dan’s family!

Watching this movie will make you take a stand. So stand up for Beth and Ellen! What is this movie doing in our website? Simple: one of Alex’s extreme gestures turns into a meal. Driven by insanity, she enters Dan’s house and kills Ellen’s pet: a cute furry rabbit. Gives me shivers…

No need for you, readers, to make this scene so dramatic. If you are up for trying something different and out of the ordinary for dinner, experiment with a rabbit stew. I bet it’s deliciously exciting!

Rabbit Stew Recipe

rabbit stew


  • 1 fryer, cut up
  • 6 med. potatoes, diced
  • 3 med. carrots
  • 1 stalk celery
  • 1 medium diced onion
  • Salt and pepper to taste
  • 1 package frozen mixed vegetables may be used


  1. Cover fryer with water, add onion and salt and pepper, cook until tender. Take meat out, dice, and return to broth; add vegetables. When vegetables are tender, thicken. Serve with your favorite biscuit recipe.

Cooking time: 1 Hour.Servings: 6.Back to Top

La Soupe aux Choux – Cabbage Soup

This is one of those movies you can’t watch alone, or it simply wouldn’t be as funny. “La Soupe Aux Choux”, Cabbage Soup, is a French movie produced in 1981 and it is the story of two old farmers that live happily and enjoy every minute that is left to them.

la soupe aux choux

Imagine your two grandparents sitting on their decks, not thinking about tomorrow, but drinking booze with a side of laughter and loud farting! And let’s not forget about the everlasting bowl of cabbage soup!

You might just have to watch it because it gets even better. Not only are they drinking and farting, but an alien enters their everyday lives communicating with annoying beeping sounds. Can grandparents get any funnier? Will you be able to sit still and not spill your boiling cabbage soup?

Get to the closest Blockbuster and rent “La Soupe Aux Choux” before anybody else does.

La Soupe aux Choux Recipe

cabbage soup


  • 3 tablespoons olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 2 quarts water
  • 4 teaspoons chicken bouillon
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1/2 head cabbage, cored and coarsely chopped
  • 1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced


  1. In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
  2. Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
  3. Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.

Cooking time: 55 minutes.Servings: 8.Back to Top

Wild Hogs – Spicy Chili

John Travolta, William Macy, Martin Lawrence and Tim Allen star in this hysterical comedy about living life and living free. These friends are weekend-warriors who live completely different lives from one another. Doug is a dentist who has a hard time taking any time off for himself. Dudley is a computer programmer and is scared of women. Bobby works for The Firm, AKA, a plumbing company, and let’s his wife wear the pants. And then there’s Woody. The one who’s living the fantasy. His wife is a supermodel and he’s rolling in the dough…until he finds out he’s broke.

wild hogs

With all that aside, the one thing these guys share is passion for the open road. But over the years, each have settled down into a suburban lifestyle and are looking to bring back some edge. Known as “The Wild Hogs,” these guys zip up their leather jackets and strap on their skull caps for a cross-country motorcycle adventure. With no destination in particular, they kick their cell phones to the curb and hit the road.

Little do they know, a lot can happen on the road to nowhere. Not only does their tent go up in flames and they are found spooning by a gay cop, but they also encounter the Del Fuegos, a real bad-to-the-bone biker gang. When the Wild Hogs enter their bar, they find out very quickly that the Del Fuegos don’t take kindly to suburban wannabes. The Hogs aren’t looking for any trouble, but Woody has other plans. Will a harmless prank have them hunted down by the Del Fuegos?

In any matter, try this spicy chili recipe, inspired by Madrid, a small town the Hogs stop at along their trip. Word on the street, it’s so hot your throat will bleed. Just Kidding…

Recipe: Spicy Chili

spicy chili


  • 2 pounds lean ground beef
  • 2 (15 ounce) cans kidney beans, drained and rinsed
  • 1 (11 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 2 cups water
  • 2 jalapeno peppers
  • 1 habanero pepper (optional)
  • 1/2 red onion
  • 2 large cloves garlic
  • 3 tablespoons masa harina flour
  • 1 tablespoon ground cayenne pepper
  • 4 tablespoons chili powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons white sugar (optional)


  1. Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
  2. In a large pot, mix the beans, corn, tomato sauce, tomato paste, and water. Bring to a boil, and reduce heat to low. In a food processor, finely chop the jalapenos, habanero, onion, and garlic. Mix into the pot. Mix in the cooked beef. Stir in masa flour. Season with cayenne pepper, chili powder, salt, black pepper, and sugar. Cook 45 minutes to 1 hour, stirring occasionally.

Cooking time: 1 hour 20 minutes.Servings: 12.Back to Top

Woman On Top – Bahia Shrimp Stew

For her whole life, Isabella Oliviera has suffered from severe motion sickness. Because of this illness she was unable to play with other children and instead spent her childhood and adolescence inside learning how to cook. Now a renowned Brazilian chef, Isabella opened a restaurant with her husband Toninho. Unfortunately, her life at the restaurant is similar to her childhood. She stays in the kitchen while Toninho works out front taking all the credit.

woman on top

The only way Isabella can control her motion sickness is to control her motion. Instead of being driven, she drives. Instead of taking an elevator or escalator, she must take the stairs. During sex, she’s on top. Toninho takes this as a stab to his masculinity and ends up having an affair with a neighbor, which causes Isabella to flee Brazil with her cross-dresser friend, Monica. Destination: San Francisco.

Back in Brazil, Toninho’s restaurant is struggling without its top chef, Isabella. Meanwhile, Isabella begins teaching culinary classes at a local school in San Francisco after weeks of unemployment. A local television producer notices her talents and she is signed to host her own cooking show, “Passion Food.”

Toninho figures out Isabella has gone to San Francisco and follows her there with hopes of winning her back. He spots her television and tracks her down at the studio, serenading her with a group of local street musicians. Isabella declines, but Toninho will keep trying.

While the two go back and forth with their feelings, Isabella loses her cooking talent. Is her relationship with Toninho over for good? And even more importantly, her cooking?

This is the type of movie that will pick you up when you’re feeling down. Next time you watch it, try this Bahian Shrimp Stew recipe. It may not be as good without Penelope Cruz to guide you, but it will be worth it.

Bahia Shrimp Stew Recipe

bahia shrimp stew


  • 1 (5 ounce) package dried shrimp (about 2 cups)
  • 1 large onion, thinly sliced
  • 3 to 5 Serrano chiles, seeded and finely chopped
  • 2 cloves garlic, chopped
  • 1/2 teaspoon paprika
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons olive oil or vegetable oil
  • 3 cups coconut milk
  • 1 (16 ounce) can whole tomatoes, drained and chopped
  • 1 1/2 teaspoons salt
  • 1 cup soft bread crumbs
  • 1 cup natural peanut butter
  • 3 tablespoons olive oil or vegetable oil
  • 1 pound raw shrimp, shelled and de-veined
  • 1 pound cod fillets, cut into 1 1/2-inch pieces
  • 1/4 cup minced fresh cilantro


  1. Cover dried shrimp with warm water. Let stand 15 minutes; drain. Finely chop shrimp; reserve. Cook and stir onion, chiles, garlic, paprika and red pepper in 2 tablespoons oil in Dutch oven over medium heat until onion is tender.
  2. Stir in coconut milk, tomatoes, salt and reserved dried shrimp. Heat to boiling; reduce heat. Simmer uncovered 15 minutes.
  3. Stir in bread crumbs and peanut butter until well blended and mixture is consistency of thick sauce; keep warm over low heat.
  4. Heat 3 tablespoons oil in skillet until hot. Cook and stir raw shrimp in oil over medium heat until pink, about 3 minutes. Remove shrimp to sauce mixture with slotted spoon.Add more oil to skillet if necessary. Cook and stir fish until it flakes easily with fork, 3 to 4 minutes.
  5. Gently stir fish into sauce mixture. Sprinkle with cilantro; serve with salsa if desired.

Cooking time: 50 minutes.Servings: 8.Back to Top

Our Man Flint – Bouillabaisse Soup

“Our Man Flint” is the original action movie. Flint is a retired secret agent, enjoying the much sought-after rest, who is called back to deal with one of the worst enemies’ planet Earth could dream of: Galaxy. You may wonder, what is Galaxy? Nothing less than an evil organization made up of three mad scientists with the same tremendous goal: mastering and controlling the world by originating artificially natural disasters.

Our Man Flint

The world’s governments are on their knees and Derek Flint is sent across the ocean to solve the problem. In one of his long and risky journeys, he finds himself in France, precisely in a strip club in Marseille. This exquisite town is noted because of its traditional bouillabaisse soup, somehow similar to fish stew. France sure knows how to cook and Flint is lucky enough to savor one steaming bowl, before getting back to action. Italy is his next stop and after that Exotica. Will he save our world? Make yourself a bowl of bouillabaisse and hope for the best!

Bouillabaisse Soup Recipe

Bouillabaisse Soup


  • 2 lb (900g) mixed fish
  • 1lb (450g) mussels, scrubbed and bearded
  • 1/4 pint (150ml) white wine
  • Olive oil
  • 2 onions, peeled and chopped
  • 3 cloves garlic, peeled and crushed
  • 2 sticks celery, destring and chop
  • 1lb (450g) peeled and thinly sliced potatoes
  • 1lb (450g) peeled and chopped tomatoes
  • 2 bay leaves
  • Sprig parsley and sprig thyme
  • 2 pieces of orange peel
  • Pinch of saffron strands
  • Creme fraiche, double cream
  • Chopped fresh parsley to serve


  1. Clean and cut the fish into quite substantial pieces – not too small. Heat about 3 or 4 tbspns of olive oil in a heavy based pan and fry the onions and garlic until softened.
  2. Add the celery and potatoes and fry for a further 2 minutes.Add the tomatoes, herbs and orange peel and cook for about 5 minutes.
  3. Add the mixed fish but not any prawns you might be using and cook for a further 5 minutes. Whilst you are doing this, put the wine in a pan and add the mussels – steam until they open. Add the mussels, their juices and prawns to the soup and heat through.
  4. Pour into individual bowls and add a blob of cream and some fresh parsley. Serve with crusty bread, garlic bread or croutons.

Cooking time: 1 hour 30 minutes.Servings: 8.Back to Top

Tortilla Soup – Tortilla Soup

“Tortilla soup” is the story of a Mexican-American family living in a suburb of Los Angeles. Nothing is more important than tradition, family, sharing and having a good time, and they know something about it.

Tortilla Soup

The family is made up of the father and the three adult daughters. Like every other family on planet Earth, this one has arguments and fights, but love and food always bring the 4 components sitting around the dinner table. One steaming bowl of tortilla soup is the solution to every problem, their special trade mark. But unlike other families, the father has had to face life the hard way and has lost the senses of smell and taste, after his wife’s death.

The movie is a funny comedy; it’s warm and comforting; just like their tortilla soup. You’ll be surprised to find out how much fun it is to cook it with your family. Main ingredients? Family, love and large bowls. Don’t be scared if old conversations start all over again, if secrets are revealed, and if problems are solved. It’s just the magic of a good home-cooked tortilla soup.

Tortilla Soup Recipe

Tortilla Soup


  • 6 (6-inch) corn tortillas
  • 1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
  • 1 small onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped
  • 4 cups chicken broth or homemade chicken stock
  • 1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
  • 1/2 teaspoon coarse salt (kosher or sea salt)
  • 1 1/2 cups shredded cooked chicken
  • 1 ripe medium avocado
  • 1/2 cup shredded Monterey Jack cheese (2 oz)
  • Chopped fresh cilantro
  • 1 lime, cut into wedges


  1. If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don’t have a lot of moisture in them. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve.
  2. Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
  3. To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

Cooking time: 30 minutes.Servings: 4.Back to Top

Kung Fu Panda – Chicken Noodle Soup

Kung Fu is one of the finest fighting arts and DreamWorks Animation couldn’t miss the opportunity to produce this brilliant cartoon. What we see in Kung Fu Panda is an ambitious enormous panda (Po) who dreams of practicing this noble art. But life doesn’t seem to give him what he deeply desires: his father, oddly a small goose, comes from a noodle restaurant family that passes down from one generation to the other a secret ingredient to add to the noodle soup. How can Po reveal his secret ambition in order to evade the family predestination?

Kung Fu Panda

Crazy coincidences and fortunate events lead him to become the Dragon Warrior with the mission of battling against the most evil and most feared Kung Fu warrior of all, just escaped from prison: Tai Lung. Nothing is impossible and he is taught an vital lesson: “Yesterday is the past, and tomorrow is a mystery. But today is a gift, that’s why it’s called PRESENT.” This inspires him so much, that he makes the best of this opportunity. Now, the only thing left to do is to terminate the schooling, stimulated by food (what else?), and learn the secret that beholds the power to master Kung Fu and defeat Tai Lung once and for all.

Let’s hold our breath and entrust Po as he learns his secret ingredient to Kung Fu, and we learn the secret ingredient for the delicious noodle soup that awakes China and Po’s strength: believing is key!

Chicken Noodle Soup Recipe

Chicken Noodle Soup


  • 4 ounces dry Chinese noodles
  • 1 (14.5 ounce) can chicken broth
  • 6 shiitake mushrooms, sliced
    2 green onions, chopped
  • 1 skinless, boneless chicken breast half
  • 2 eggs


  1. Bring a large pot of water to a boil. Stir noodles into boiling water and cook until al dente, 8 to 10 minutes. (For a chewier texture, shock the noodles by pouring 1 cup cold water into the pot when it starts to foam, then letting it come to a boil again to finish cooking.) Drain and divide into two serving bowls.
  2. Meanwhile, bring chicken broth to boil in a medium saucepan with mushrooms and green onions. Cut chicken into bite-sized pieces and stir into boiling broth. When broth returns to a boil, crack eggs into broth. Continue to cook until chicken is no longer pink and eggs are cooked, about 10 minutes. Pour the chicken soup over the noodles in the bowls and serve immediately.

Mixing time: 30 minutes.Servings: 2.Back to Top