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CHINESE CHICKEN NOODLE SOUP

Source of Recipe

internet


List of Ingredients

1 pkg. Top Ramen noodles (chicken, oriental or pork flavor)
2 cans Swanson chicken broth
1/2 cup frozen peas
1/2 can water chestnuts
1 egg, beaten with fork
1 chicken breast or 1/2 cup leftover chicken, turkey or pork
1/2 cup chopped bok choy or Napa cabbage or celery
2 Tbsp. carrots, sliced diagonally in small pieces
1 tsp. sesame oil (can be omitted, but gives distinctive taste)
2 to 3 Tbsp. chopped scallions, added at the last minute


Recipe

This soup changes as the ingredients are available in my refrigerator or on my cupboard shelves. Takes about 20 minutes from start to table.

Start 2 cups of water to boil; add chicken broth. After stock boils, add the packet of seasoning supplied with Top Ramen.

While broth is boiling, add 1 raw chicken breast (cut in small pieces), the chopped vegetables and the raw egg. The egg will cook into threads.

Just before serving, add the noodles and the peas, then the sesame oil and scallions.

Don't let soup sit around for long time because vegetables need to be a bit crunchy, cooked soft. If using leftover meat in your soup, just add at the end because it only needs to warm up again. You can always add another can of chicken broth if soup is too thick or you like more broth. You may vary the soup with different Chinese type vegetables available. Add some garlic and a dash of hot Chinese mustard. If using strong vegetables such as broccoli, cut small and don't overcook to avoid the strong flavor. Remember the noodles are already cooked and they do not need to be cooked, only to absorb the moisture
from the broth, which does thicken the soup.