| 105 | 106 | 107 | 108 | 109 |
| 1 | 50 | 99 | 149 | 198 |
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COLLECTION: Chicken Soups
[and GARLIC], increase heat to high and saute for a few seconds to
relase aroma. Add the BROTH and FROZEN SPINACH. Cover the pot and
bring the liquid to a boil. Reduce the heat and simmer until spinach is
thawed (~10 minutes).
3. Meanwhile, cut the CHICKEN into thin shreds or 3/4 inch chunks.
Slice the SCALLIONS, including about four inches of the green tops (or
rinse, stem and mince CORIANDER).
4. When the spinach has thawed, stir the soup, then add the CHICKEN and
NOODLES. Cover and simmer until the noodles and chicken are cooked (~5
minutes). Add the SCALLIONS (or CORIANDER) and the LEMON JUICE. Season
to taste with SALT and PEPPER.
5. Serve immediately, passing the TOASTED SESAME SEEDS for sprinkling
over each portion.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: mary@steve.analog.ingr.com (Mary Stevenson)
RAMEN FIRESIDE CHICKEN SOUP
===========================
Ingredients:
-
1
1
3
2
2
4
1
2
2
4
2
-----------
medium carrot, sliced
celery, sliced
rib
/4 cup
tblsp
mushrooms, sliced
butter or margarine
packages Maruchan Ramen Chicken Flavor
cups water
-1/2 cups cooked shredded chicken or turkey
tblsp
flour
green onions, sliced
grated parmesan cheese
finely chopped parsley
tblsp
tblsp
Instructions:
------------
-
Saute carrots, celery and mushrooms in butter until tender. Add
noodles, 3-1/2 cups water, seasoning packets and chicken to vegetables.
Cook for 3 minutes. Thoroughly combine flour and remainign 1/2 cup cold
water. Stir into soup. Cook and stir until thickened. Stir in green
onions. Serve immediately, garnished with cheese and parsley.
%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: megatest!sfisher@uu2.psi.com (Scott Fisher)
http://www.cs.cmu.edu/~mjw/recipes/soup/mp-chicken-soup-coll.html (4 of 8) [12/17/1999 12:03:25 PM]
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