Four Treasure Chicken Soup Recipes

FOUR TREASURE CHICKEN SOUP

Steps:

• Mince half of the water chestnuts and combine with chicken, 2 t.sp onions, soy sauce, mustard and flour.
• Reserve remaining water chestnuts and onions.
• In a large saucepan mix broth, sherry and garlic powder; boil.
• Drop chicken mixture by teaspoonfuls into broth.
• Add carrots and simmer 3 to 4 minute.
• until meatballs are cooked.
• Add remaining water chestnuts, green onions and pea pods.
• heat through and serve immediately.
• From: Lisa Tucker Source: http://soar.Berkeley.edu/recipes.

OLD FASHIONED CHICKEN SOUP

Steps:

• Remove skin from chicken legs. Add to large soup pot that has a tight fitting lid. Pour cold water over and add the ground turmeric.
• Prepare soup vegetables. Chop onion, slice celery and carrots, mince garlic, shred cabbage, and dice potatoes. Add to soup pot. Cover and bring to a boil. Reduce heat and simmer 30 minutes.
• Remove chicken from pot and set aside to cool. Once cool, remove meat from bones. Discard bones, cut meat into bite-size pieces, and add back to soup pot.
• Stir in egg noodles or dry pasta noodle of your choice.
• Season broth with salt, pepper, dried oregano, basil, and sugar. Simmer an additional 15 minutes.
• To serve, garnish with fresh minced parsley.

FOUR TREASURE SOUP

Steps:

• Mince half of the water chestnuts and combine with chicken. Mix onions, soy sauce, mustard and flour with chicken mixture. Reserve remaining water chestnuts and onions. In A large saucepan mix broth, sherry and garlic powder; boil. Drop chicken mixture by teaspoonfuls into broth. Add carrots and simmer 3 to 4 minutes until meatballs are cooked. Add remaining water chestnuts, green onions and pea pods. Heat through and serve immediately.