American-Oriental Chicken Soup
Yield
4 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
chicken broth
|
|
| 1 | slice |
ginger
|
*
|
| 2 | bunch |
scallions, spring or green onions
sliced |
*
|
| 2 | each |
celery stalks
sliced |
|
| 2 | cups |
chicken
cooked |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
hoisin sauce
|
*
|
| 1 | can |
water chestnuts
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
chicken broth
|
|
| 1 | slice |
ginger
|
*
|
| 2 | bunch |
scallions, spring or green onions
sliced |
*
|
| 2 | each |
celery stalks
sliced |
|
| 473 | ml |
chicken
cooked |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 5 | ml |
hoisin sauce
|
*
|
| 1 | can |
water chestnuts
|
*
|
Directions
PUT THE CHICKEN STOCK in a soup pot and set over high heat.
Add the ginger, green onions and celery. Bring to the boil, reduce heat, and simmer 10 minutes.
Add the chicken, soy sauce and hoisin sauce and simmer 5 minutes.
Add the water chestnuts. Taste for seasoning and add salt and pepper.
Serve hot. May be made ahead a day.
