bonnie's lemon chicken and shrimp soup

Name: BONNIE'S LEMON CHICKEN AND SHRIMP SOUP
Prep time: 15 min
Cook time: 15 min
Cuisine: Asian
Ingredients: - 2 cooked, boneless, skinless chicken breasts, cut into bite size chunks; - 1 cup cooked, frozen jumbo shrimp, thawed, tails removed; - ½ head small cabbage, knife cut. (you can use bok choy); - 1 cup green onions, cut into one-inch pieces (tender green part only); - 1 cup carrots, scraped and sliced into thin rounds.; - 6 cups better than bouillon chicken broth; - 2 teaspoons soy sauce; - 1 teaspoon white pepper; - 1 teaspoon kosher salt; - 1 teaspoon minced ginger; - 1/3 cup maifun rice noodles, cut into 2 inch pieces.; - juice of ½ of a fresh lemon (add at the end of cooking time) don't use bottled.

28 Pinches 9 Photos

BonniE !

Cottonwood, CA

Updated on Sep 12, 2016

A delicious light soup with an Asian twist and ready in 30 minutes! When I cook a batch of chicken breast meat, I usually have a lot of leftover chicken, and this soup is a great way for me to use all that extra surplus. Serve it alone for dinner, or pair it with your favorite Asian cuisine. My family loves it. I hope yours will, too. Enjoy!

Rate

prep time 15 Min

cook time 15 Min

method Stove Top

yield

Ingredients

- 2 cooked, boneless, skinless chicken breasts, cut into bite size chunks
- 1 cup cooked, frozen jumbo shrimp, thawed, tails removed
- ½ head small cabbage, knife cut. (you can use bok choy)
- 1 cup green onions, cut into one-inch pieces (tender green part only)
- 1 cup carrots, scraped and sliced into thin rounds.
- 6 cups better than bouillon chicken broth
- 2 teaspoons soy sauce
- 1 teaspoon white pepper
- 1 teaspoon kosher salt
- 1 teaspoon minced ginger
- 1/3 cup maifun rice noodles, cut into 2 inch pieces.
- juice of ½ of a fresh lemon (add at the end of cooking time) don't use bottled.

How To Make bonnie's lemon chicken and shrimp soup

Step 1

Cook's Note: If you do the prep work first, it is a breeze to put together.

Step 2

Chop the cooked chicken into bite size pieces. Thaw the shrimp. I put mine in water in a glass measuring cup and hit 30 seconds in the microwave and let it sit until it thaws. This way the shrimp won't cook and shrink.
Step 3

Grate and slice the carrots into rounds.
Step 4

Knife cut the cabbage.
Step 5

In a medium size dutch oven, add the 6 cups of chicken broth, and add the carrots, cabbage, green onions, ginger, salt, soy sauce, and white pepper. (Leave the cooked chicken and shrimp and add at the end of cooking time)
Step 6

Put the soup on the stove and bring to a boil, covered and turn the burner immediately to low, cook about 10 to 15 minutes. Do NOT overcook this soup. Taste test a carrot round, it should be just underdone.
Step 7

Add the chopped cooked chicken, stir, then add the noodles and remove from the heat, covered. Let sit 5 minutes.
Step 8

Drain the shrimp and add to the pot and add juice of ½ lemon, stir gently. Serve immediately. Enjoy!
Step 9

By the way, your waistline will thank you, too!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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