This soup is a quick and easy version. It is tasty and satisfying. The ingredients are versital. You can add, take away, and adjust according to your taste.
prep time30 Min
cook time30 Min
64 to 96 oz
Rotisserie chicken, deboned and chopped
Sweet onion, chopped
Bunch green onions, chopped
Fresh mushrooms, chopped (your choice)
Firm Tofu, cubed
Louisiana Hot Sauce
Cornstarch, mixed with hot broth
Fresh bean sprouts, optional
Water Chesnuts, optional
Eggs, beated, optional
Bamboo shoots, optional
Red pepper flakes, to taste
Cooked pork roast, cut in to matchsticks, optional
Crunchy chinese noodles
How To Make
Debone rotisserie chicken, remove skin and fat and discard. Chop chicken meat and set aside.
Add broth to soup pot, you can add more broth if needed. Cook on medium heat.
Saute sweet onions and mushrooms in some butter, add to pot. Add chicken and cooked pork if using, to pot.
Cut tofu into cubes and add to pot.
Open all can items and add to pot. Add fresh bean sprouts to pot.
Add all liquid ingeredients to pot. Simmer on medium heat. Add red pepper flakes if desired.
In a small cup add some heated broth and about three tablespoons of cornstarch. Mix well and add to pot to thicken soup. Stir.
If using egg, beat and add to pot after all other ingredients have heated up in soup. Stir.
Add chopped green onions. Serve with crunchy chinese noodles.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!