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Ingredients
US|METRIC
4 SERVINGS
- 1 liter chicken stock (good quality)
- 1 clove garlic (peels and cut in half)
- 2 fresh ginger (x 3mm slices of)
- 1 medium carrot (peeled and cut into ½ cm discs)
- 1 bay leaf
- 1 whole free range chicken breasts (removed and reserved)
- 2 brown onions (small, skin on, roots removed & quartered)
- 1 celery (long stick of, roughly chopped)
- 3 liters cold water
- 2 cloves garlic (skin on and cut in half)
- 2 fresh ginger (x 3mm slices of, skin on)
- 2 medium carrots (skin on. whole or chopped, whatever you want)
- 1 bay leaf
- 2 pieces chicken breasts (skin removed)
- bok choy (or Pak Choy, shredded, green part thick, white part thinly)
- 300 grams noodles (preferably thin egg noodles however which ever are your favourite)
- olive oil
- sea salt
- 1 bunch chives (finely chopped)
- toasted sesame seeds
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NutritionView More
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680Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories680Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol180mg60% |
Sodium860mg36% |
Potassium1390mg40% |
Protein56g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate75g25% |
Dietary Fiber6g24% |
Sugars12g |
Vitamin A160% |
Vitamin C20% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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