I love all kinds of chicken soup but 1 day recently I had a very bad cold and stopped off at my favorite Chinese restaurant. The owner, Portia, gave me a huge bowl of her version of the soup. She wouldn't give me the recipe, lol, so I winged it! It tastes very, very close to hers:-)
prep time20 Min
cook time25 Min
frozen sliced carrots
green onions, thinly sliced
freshly grated ginger
cooked, shredded chicken
low-sodium chicken broth
low-sodium soy sauce
rice wine vinegar
roughly chopped napa cabbage
cremini mushrooms, sliced very thin
ramen noodles, seasoning set aside
How To Make
In a large pot, over med-high heat heat canola oil until hot. Add carrots and cook, stirring, for 2 mins. Stir in green onions and garlic. Cook, stirring for 2 mins.
Add ginger to the pot and stir quickly for 1 min. Stir in chicken, broth, soy sauce, vinegar, sesame oil, sugar, mushrooms and cabbage.
Bring to a boil. Lower heat to medium and let simmer for 10 mins, stirring occasionally. Add Ramen noodles and cook about 5 mins more or until the ramen noodles are tender.
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