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CHICKEN CHOW MEIN SOUP


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Member since 2006

Serves 6 | Prep Time | Cook Time

Ingredients

2 C. cubed cooked chicken
2 med. stalks of celery, sliced
1 c. sliced mushrooms
1 C. bean sprouts
1 C. shredded cabbage
1/4 C. shredded carrot
1/4 C. sliced green onion
2 3/4 Cups of water
1/4 c. dry sherry or water
3 TBS. low sodium soy sauce
4 oz. uncooked vermicelli, broken into thirds
1 can 14 1/2 oz. chicken broth
1 8 oz. can bamboo shoots drained


Heat all the ingreds. in a 3qt. sauce pan. over medium high heat.


Stir occasionally, reduce heat cover and simmer 15 minutes.


6 serv.


200 cal.


4 gm. fat


Pairs Well With


Notes

What wonderful flavor, and so packed with vegetables. I may have added a few more vegetables than in the recipe. Therefore, I compensated by adding a second can of chicken broth and two more tablespoons of soy sauce.

It's good, I just made it tonight as written below, I tried and liked it, I went and added hot chile pepper spice afterwards as I like my soups with a nice hot/spicy taste to it. It is good as is though.

mmm sounds yummy. gonna have to give this a try!

This sounds divine-- And a great way to satisfy that Chinese food craving. I'm making it this weekend and going to buy some fortune cookies. thanks, olivia

This sounds so good! I can't wait to try it!

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