Chinese chicken soup

Yield: 1 Servings

Measure Ingredient
6 cups Chicken broth or stock,; fresh or canned
2 \N Inch slice fresh ginger,; julienned
2 bunches Green onions, sliced on the diagonal; into 1/2-inch pi
2 \N Stalks celery, cut into; thin diagonal slices
2 cups Cooked chicken,; in bite-sized pieces
2 tablespoons Soy sauce
1 teaspoon Hoisin sauce
8 ounces Can sliced water chestnuts
\N \N Salt & freshly ground black pepper

Put the chicken broth in a soup pot. Add the ginger, green onions, and celery. Bring to the boil over high heat, reduce heat, and simmer 10 minutes. Add the chicken, soy sauce, and hoisin sauce and simmer 5 minutes.

Add the water chestnuts. Taste for seasoning and add salt, if necessary, and pepper. Canned broth usually does not need any salt. Serve hot. May be made a day ahead.

Yield: 6 to 8 servings

Recipe By :NATHALIE DUPREE COOKS SHOW#ND7097 Posted to MC-Recipe Digest V1 #290 Date: Sun, 10 Nov 1996 00:00:20 -0500 From: Meg Antczak <meginny@...>

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