Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 cups | Chicken broth |
| 2 \N | Carrots, thinly sliced |
| 2 \N | Celery stalk, thinly sliced |
| ¼ pounds | Chicken breast (about 1), coarsely chopped |
| 1 \N | Clove garlic, minced |
| ⅛ pack | (500g) twisted vermicelli |
| 4 \N | Green onions, thinly sliced |
| 1 cup | Snow peas, cut, in bite size pieces |
| ⅛ teaspoon | Soy sauce |
| ⅛ teaspoon | Ginger |
| \N \N | Salt and pepper |
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.