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Chicken And Vegetable Soup

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  Chicken breast 1⁄2 Pound, bones and skin removed (About 225 Gram)
  Chinese mushrooms 2 (Soaked In Warm Water 20 Minutes And Sliced)
  Water 1 Cup (16 tbs)
  Dry sherry 10 Milliliter (About 2 Teaspoon)
  Vegetable stock 2 Liter (About 6 Cups)
  Celery stalk 1⁄3 , sliced
  Carrot 1⁄2 , cut in thin strips
  Cornstarch 5 Milliliter (About 1 Teaspoon)
  Stock/Water 10 Milliliter (About 2 Teaspoon)
  Finely chopped coriander/Green onions 15 Milliliter, chopped (About 1 Tablespoon)

1 Cut chicken meat into thin strips. Cover with boiling water. Let stand 2 minutes. Drain, then repeat process this ensures the chicken is free of any hidden fat. Sprinkle mushrooms with sherry and let stand.
2 Bring stock to a boil, add chicken, mush rooms, celery and carrots. Simmer covered 5 minutes. Blend cornstarch with stock, stir in to thicken soup. When boiling, sprinkle soup with coriander and serve.

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