Napa Cabbage and Carrot In Chicken Soup
Napa Cabbage and Carrot In Chicken Soup

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, napa cabbage and carrot in chicken soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Napa Cabbage and Carrot In Chicken Soup is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Napa Cabbage and Carrot In Chicken Soup is something which I have loved my whole life.

Napa Cabbage and Carrot In Chicken Soup LeeGoh. SIMPLE AND LIGHT FLAVOURFUL VEGETABLE SOUP. See recipes for Napa Cabbage and Carrot In Chicken Soup too. A light, flavourful chicken broth with napa cabbages and carrots.

To begin with this particular recipe, we must first prepare a few components. You can have napa cabbage and carrot in chicken soup using 5 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Napa Cabbage and Carrot In Chicken Soup:
  1. Prepare 4 cup napa cabbage
  2. Make ready 1 carrot
  3. Get 1 liter please refer to LG BASIC CHICKEN STOCK / SOUP or Any stock
  4. Get garnish
  5. Make ready 3 cherry tomato

Cut Chinese Cabbage in medium pieces and clean with water. After that wash chicken breath, Carrot, and green onion. Next cut Carrots and the chicken breath to medium piece. Baechu guk is usually made with beef broth or anchovy broth, and sometimes flavored with doenjang (fermented soybean paste).

Instructions to make Napa Cabbage and Carrot In Chicken Soup:
  1. always sieve leftover stock then bring it to a boil
  2. add napa cabbage and carrot then cover lid and simmer for 15 minute
  3. serve top garnish

Next cut Carrots and the chicken breath to medium piece. Baechu guk is usually made with beef broth or anchovy broth, and sometimes flavored with doenjang (fermented soybean paste). It also works very well with chicken broth! Shred the cooled chicken in to bite sized pieces and return it to the pot. The soup should be thick like a stew.

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