If you don't have chicken stock you can use chicken stock cubes

MY VERSIONA CLEAR CHICKEN SOUP / STOCKLOVING IT

I made this yummy manchow soup for first time and it turned out super delicious and I became so happy, so I want to share this yummy recipe. #RamadanSpecial

This is my family soup stock recipe. It doesn’t take hours to make and the result you get is rich and tasty soup stock that can be used in many soup recipes. This chicken soup stock is very versatile. You can use it for many Asian soup and noodle recipes. After cooking the soup stock, you can add some salt to taste or leave it as is and season it later when you use the soup stock for other recipes. This soup stock can be stored in the refrigerator for up to a week. Or you can freeze it so it can last longer. Make sure to take out the bones and veggies before storing your soup stock.

I LOVE this soup and always get it at our favorite Chinese restaurant.I didn't realize how CHEAP, EASY and FAST it is to make. My kids absolutely love it too!The only thing is I prefer fresh stock/broth. The bouillon makes it yellow.

This is my father's recipe. Omit the chorizo and use vegetable stock cube to turn it into a vegetarian soup.

hot & spicy soup

With kids it's difficult to find the time to go to a soup curry restaurant. So I tried making it at home, and it came out very tasty!!My husband asks me to make this about twice a month.There's a lot of ingredients, but you just add them all together so it's really simple. It maybe takes 30 minutes to make.If you don't add curry powder, it becomes even smoother.Cut back on the ketchup and vinegar for a less acidic, more mild taste.The chicken and soup can be frozen! It's better if you de-bone the chicken. For 2 servings. Recipe by Izumiuna

MY way of making egg drop soup

I often make this egg drop soup with imitation crab sticks for my family.I tried adding oyster sauce and vinegar to our usual soup. It tasted like kanitama, and it was delicious, so I uploaded the recipe.You can substitute the Chinese soup stock granules with chicken stock granules.You can add harusame glass noodles to the soup too. Recipe by Komomomomo

When I was eating the "fat-burning soup" that was popular some time ago, I got bored of it and modified it to make it interesting. I reduced the seasonings and ingredients in this recipe so that it can be adapted in many ways.The key is to just flavor it lightly enough so that you can make variations to it easily later on. Try adding miso, soup stock, chicken stock, tomatoes and so on later on. The soup keeps in the refrigerator for a week, and for about 2 weeks in the freezer. I always store it in one-cup portions in the freezer. Recipe by Garumeri

MY VERSIONLIGHT DIET BRUNCHA CLEAR CHICKEN AND SAUSAGE SOUPLOVING IT