64 to 96 oz
Rotisserie chicken, deboned and chopped
Sweet onion, chopped
Bunch green onions, chopped
Fresh mushrooms, chopped (your choice)
Firm Tofu, cubed
Louisiana Hot Sauce
Cornstarch, mixed with hot broth
Fresh bean sprouts, optional
Water Chesnuts, optional
Eggs, beated, optional
Bamboo shoots, optional
Red pepper flakes, to taste
Cooked pork roast, cut in to matchsticks, optional
Crunchy chinese noodles
1Debone rotisserie chicken, remove skin and fat and discard. Chop chicken meat and set aside.
2Add broth to soup pot, you can add more broth if needed. Cook on medium heat.
3Saute sweet onions and mushrooms in some butter, add to pot. Add chicken and cooked pork if using, to pot.
4Cut tofu into cubes and add to pot.
5Open all can items and add to pot. Add fresh bean sprouts to pot.
6Add all liquid ingeredients to pot. Simmer on medium heat. Add red pepper flakes if desired.
7In a small cup add some heated broth and about three tablespoons of cornstarch. Mix well and add to pot to thicken soup. Stir.
8If using egg, beat and add to pot after all other ingredients have heated up in soup. Stir.
9Add chopped green onions. Serve with crunchy chinese noodles.