Vietnamese chicken soup

Yield: 6 Servings

Measure 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

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.

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