ginger garlic soup
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- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| Bones of 1 cooked chicken | |
| 4 | Chopped celery stalks |
| 2 | Chopped carrots |
| 1 | Sliced onion |
| 6 slices | Ginger |
| 6 | Sliced garlic cloves |
| 1 bunch | Cilantro |
| 1 pack | Won ton skins |
| ½ cup | Diced cooked chicken |
| ½ cup | Julienne carrots |
| ½ cup | Chopped scallions |
| ½ cup | Snow peas |
| ½ cup | Bean sprouts |
Directions: In a large stock pot, place the chicken bones, celery, carrots, onion, ginger, garlic, and cilantro with water and bring to a boil. Reduce to a simmer and cook for one hour. Strain and skim any fat. Slice the won ton skins and place into broth. Let simmer 5 minutes longer. Ladle soup into bowls and float the diced chicken, julienne carrots, bean sprouts, snow peas, and scallions on top. Garnish with cilantro if desired.
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