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Location: Texas, United States

Monday, July 09, 2007

Chinese Chicken Noodle Soup

1 (3 lb) broiler fryer chicken
1 8-oz can mushroom pieces, undrained
6 green onions with tops
2 large carrots, cut diagonally
¼ cup soy sauce
1 Tbsp sugar
1 tsp ginger root or ½ tsp ground ginger
3 ½ oz uncooked vermicelli
5 cups water (approximately)
1 tsp salt

Heat chicken, salt, and enough water to cover; bring to a boil. Reduce heat, cover, and simmer 40 minutes. Remove chicken from broth and cool both in refrigerator. When cooled (1 hour), skim fat from broth. Remove skin from chicken and cut into bite sized pieces. Place chicken pieces, broth, and remaining ingredients (except vermicelli) in a pot. Heat to boiling; reduce heat. Simmer, uncovered, about 20 minutes. Stir in vermicelli. Simmer until vermicelli is tender, 5 to 10 minutes. Serves 10.



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