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Four Treasure Soup




Source of Recipe


the web


List of Ingredients




1 8 oz. can sliced water chestnuts, drained
1/4 lb. boned, skinned chicken breast, ground
1/2 cup chopped green onions
2 tsp. soy sauce
1 Tbsp. flour
1 tsp. Chinese hot mustard
1/2 cup julienned carrot strips
7 cups clear chicken stock,

or four 14 oz. cans chicken broth (56 oz.)
1 tsp. garlic powder
1/4 cup dry sherry
1 pkg. frozen Chinese pea pods



Recipe



Mince half of the water chestnuts & combine with chicken, 2 Tbsp. onion, soy sauce, mustard & flour. Reserve remaining water chestnuts & onions.
In a large saucepan mix chicken stock, sherry & garlic powder; boil.

Drop chicken mixture by teaspoonsfull into broth.

Add carrots & simmer 3 to 4 minutes, until meatballs are cooked.

Add remaining water chestnuts, green onions & pea pods.

Heat through & serve immediately.

Makes 9 servings