Asian Chicken Vegetable Soup
|Chicken broth||6 Cup (96 tbs)|
|Soy sauce||1 Tablespoon|
|Dark sesame oil||1⁄8 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Cooked chicken breast||1 Cup (16 tbs), thinly sliced|
|Bok choy||1 Cup (16 tbs), sliced|
|Mushrooms||1 Cup (16 tbs), sliced|
|Canned sliced bamboo shoots||1⁄2 Cup (8 tbs), drained|
|Canned sliced water chestnuts||1⁄2 Cup (8 tbs), drained|
|Snow peas||1⁄4 Pound, trimmed and cut into 1-inch pieces|
|Frozen cooked shrimp||1 Cup (16 tbs), thawed and peeled|
|Chow mein noodles||1⁄2 Cup (8 tbs)|
1. Combine first 4 ingredients in a Dutch oven. Place over medium heat, and cook 15 minutes or until thoroughly heated.
2. Combine cornstarch and water, stirring until well blended. Gradually add cornstarch mixture to broth mixture, stirring well. Cook until mixture is slightly thick and bubbly, stirring constantly. Reduce heat to medium low; add sliced chicken breast and next 4 ingredients, and cook 5 minutes. Add snow peas and shrimp; cook an additional 1 minute. Spoon soup into bowls, and top with chow mein noodles.