Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | Bones of 1 cooked chicken |
4 \N | Chopped celery stalks |
2 \N | Chopped carrots |
1 \N | Sliced onion |
6 slices | Ginger |
6 \N | 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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.