Sherry's chow mein chicken soup

smonfils avatar
By sherry monfils
from worcester, MA

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!

serves 6
prep time 25 Min
cook time 25 Min
method Stove Top

Ingredients

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

  • 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.
  • 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.
  • 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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