Yield: 6 Servings
|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|
|\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.