Sweet-and-sour chicken soup
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Lowfat chicken stock |
| 2 | tablespoons | Rice vinegar |
| 2 | tablespoons | Low sodium soy sauce |
| 1 | teaspoon | Peeled fresh ginger, minced |
| ½ | teaspoon | Bottled minced garlic |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Ground white pepper |
| 1 | 3.5 oz pkg shittake mushrooms, stems removed, thinly | |
| Liced | ||
| Sliced | ||
| 2 | cups | Shredded cooked chicken |
| 2 | cups | Spinach leaves, thinly sliced |
| 1½ | ounce | Somen or angel hair pasta, uncooked |
Directions
Combine first 8 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in chicken, spinach, and noodles; cook 5 minutes.
Recipe by: Cooking Light - April 1997 Posted to EAT-L Digest 04 Apr 97 by The Taillons <taillon@...> on Apr 7, 1997