Tis the season for soup...I notice that soup recipes are not the most viewed on the blog...but when the wind is blowing and the rain is falling and it is cold....winter in the Northwest....I like to make a big pot of soup once a week. Tonight I reworked a recipe from Rachel Rayes cookbook "365 Days."
It was a little soup, a lot of noodles and gingery delicious. Did you know ginger is a great for your body? It is wonderful for upset stomachs and even is an antioxidant as well as ant-inflammatory.
1 chicken breast, diced
6 shrimp. peeled
2# fresh ginger, minced
4 garlic cloves, minced
2 scallions, chopped
1 c. shredded carrots
4 c. chicken broth
1 can bean sprouts, drained
2 t. Chinese 5 spice mix
2 t. cumin
1/4-1/2# angel hair pasta
2 T. corn oil
Heat oil in a large soup pot. Add chicken, garlic, onion, carrot, ginger and bean sprouts. Cook until chicken is no longer pink. Add spices. Add chicken broth and shrimp. Boil gently, add noodles.
Cook until noodles are tender.
It was a little soup, a lot of noodles and gingery delicious. Did you know ginger is a great for your body? It is wonderful for upset stomachs and even is an antioxidant as well as ant-inflammatory.
1 chicken breast, diced
6 shrimp. peeled
2# fresh ginger, minced
4 garlic cloves, minced
2 scallions, chopped
1 c. shredded carrots
4 c. chicken broth
1 can bean sprouts, drained
2 t. Chinese 5 spice mix
2 t. cumin
1/4-1/2# angel hair pasta
2 T. corn oil
Heat oil in a large soup pot. Add chicken, garlic, onion, carrot, ginger and bean sprouts. Cook until chicken is no longer pink. Add spices. Add chicken broth and shrimp. Boil gently, add noodles.
Cook until noodles are tender.
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