I caught a cold a couple of days ago and was craving chicken soup but wanted something a little different than chicken noodle soup. I looked through my cabinets and refrigerator and came up with this soup. It hit the spot very nicely!
prep time25 Min
cook time25 Min
cooked, cubed chicken breast
celery stalks, sliced thin
sliced fresh mushrooms
fresh bean sprouts
chinese cabbage or bok choy, sliced, or shredded
sliced green onion, green & white parts
low-sodium chicken broth or stock
vermicelli pasta, broken into small pieces
8 oz can bamboo shoots, drained
soy sauce, low sodium
mccormick's perfect pinch asian seasoning
dry chow mein noodles, optional for topping
How To Make
In large soup pot, over medium-high heat, add sesame oil, chicken, celery. mushrooms, green onion and shredded carrot. Stir fry for a couple of minutes.
Add bean sprouts, Bok Choy cabbage, chicken broth,, soy sauce, Asian seasoning and ginger. Stir in broken vermicelli and drained bamboo shoots. Let everything come to a boil.
Reduce heat to medium-low, cover and continue cooking, stirring occasionally, for 15 minutes. Ladle into bowls and serve w/ dry, chow mein noodles.
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