Vietnamese chicken soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Chicken broth |
| 2 | Carrots, thinly sliced | |
| 2 | Celery stalk, thinly sliced | |
| ¼ | pounds | Chicken breast (about 1), coarsely chopped |
| 1 | Clove garlic, minced | |
| ⅛ | pack | (500g) twisted vermicelli |
| 4 | Green onions, thinly sliced | |
| 1 | cup | Snow peas, cut, in bite size pieces |
| ⅛ | teaspoon | Soy sauce |
| ⅛ | teaspoon | Ginger |
| Salt and pepper | ||
Directions
In saucepan, bring broth to a boil. Add carrots, celery, chicken, garlic and vermicelli. Simmer for 10 minutes, stirring occasionally. Add green onions, snow peas and ginger. Simmer for 2 minutes. Add soy sauce. Season to taste with salt and pepper. I usually double this recipe and use 2-4 garlic cloves and more ginger and soy sauce.
Posted to MC-Recipe Digest V1 #467 by sewin <hammer@...> on Feb 02, 1997.