Chinese Vegetable Soup
|Frying chicken||2 1⁄2 Pound (1 Kilogram)|
|Canned water chestnuts||8 Ounce, drained (One 227 Gram Can)|
|Green pepper||1 Small, quartered and seeded|
|Onion||1 Small, halved|
|Fresh mushrooms||6 Large|
|Frozen chinese pea pods||6 Ounce (170 Gram, 1 Package)|
|Soy sauce||75 Milliliter (1/3 Cup)|
Put chicken into 5-quart (5 liter) Dutch oven, cover with water, and simmer covered for 1 hour, or until chicken is tender.
Remove chicken and set aside to cool.
Measure chicken broth; add water if necessary to make 5 cups (1.3 liters).
Return to Dutch oven.
Assemble Salad Maker with Thick Slicer Disc and large bowl.
Process water chestnuts, green pepper, onion, and mushrooms.
Add to Dutch oven.
Bring to a boil and simmer covered until vegetables are just tender (about 15 minutes).
Meanwhile, skin and bone chicken; cut chicken into pieces.
Add chicken and pea pods to soup.
Simmer covered for 5 minutes.