sherry's chow mein chicken soup

32 Pinches 3 Photos
worcester, MA
Updated on Jan 17, 2017

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 time 25 Min
cook time 25 Min
method Stove Top
yield 6 serving(s)

Ingredients

  • 2 cups cooked, cubed chicken breast
  • 2 - celery stalks, sliced thin
  • 1 cup sliced fresh mushrooms
  • 1 cup fresh bean sprouts
  • 1-1/2 cup chinese cabbage or bok choy, sliced, or shredded
  • 1/2 cup shredded carrot
  • 1/4 cup sliced green onion, green & white parts
  • 4 cups low-sodium chicken broth or stock
  • 4 ounces vermicelli pasta, broken into small pieces
  • 1 - 8 oz can bamboo shoots, drained
  • 3 tablespoons soy sauce, low sodium
  • 1 tablespoon mccormick's perfect pinch asian seasoning
  • pinch ground ginger
  • 1 package dry chow mein noodles, optional for topping
  • 1 tablespoon sesame oil

How To Make sherry's chow mein chicken soup

  • Step 1
    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.
  • Step 2
    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.
  • Step 3
    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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