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Szechuan Chicken Soup


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Member since 2007

Serves 8 | Prep Time | Cook Time

Ingredients

2-3 chicken breast halves
10 cups water
1 large onion, diced
8 garlic cloves, thinly sliced
1 large bay leaf
2 tablespoons soy sauce
6-8 dried red chilies
2 cups celery, sliced into bite size pieces
1 cup carrots, sliced into bite size pieces
1 (8 ounce) package sugar snap peas
2 (8 ounce) cans water chestnuts, sliced
3 teaspoons ground ginger
2-3 teaspoons ground red pepper (optional)
1/4 cup cilantro, chopped (optional)
16 ounces pre-shredded cabbage and carrot coleslaw mix
12 ounces fresh bean sprouts
2 (8 ounce) packages stir fry noodles (Hot 'N' Spicy, fully cooked with sauce packet) (optional)
chow mien noodles (optional)
chopped peanuts (optional)


There is nothing about this soup that is even close to authentic, even if there is such a thing, but it is a good soup with lots of flavor and crisp fresh vegetables. Although the chow mien noodles and peanuts are listed as optional, I highly recommend them. They add so much depth to the soup.


Ingredients:


2-3 chicken breast halves


10 cups water


1 large onion, diced


8 garlic cloves, thinly sliced


1 large bay leaf


2 tablespoons soy sauce


6-8 dried red chilies


2 cups celery, sliced into bite size pieces


1 cup carrots, sliced into bite size pieces


1 (8 ounce) package sugar snap peas


2 (8 ounce) cans water chestnuts, sliced


3 teaspoons ground ginger


2-3 teaspoons ground red pepper (optional)


1/4 cup cilantro, chopped (optional)


16 ounces pre-shredded cabbage and carrot coleslaw mix


12 ounces fresh bean sprouts


2 (8 ounce) packages stir fry noodles (Hot 'N' Spicy, fully cooked with sauce packet) (optional)


chow mien noodles (optional)


chopped peanuts (optional)


Instructions:


1. Place water, chicken breasts, bay leaf, chilies, garlic, and soy sauce in a large soup pot or dutch oven; simmer until chicken is done. Cool enough to handle and remove the meat from the bones; dice into bite sized pieces and add back to the soup.


2. Remove bay leaf and chilies and discard.


3. Add water chestnuts, ground red pepper and ginger to the cooking liquid.


4. Bring back to a boil and add stir fry noodles, and sauce packets; bring to a boil and simmer until noodles are done.


5. Stir fry celery, carrots, sugar snap peas, and onions in olive oil until crisp tender; season with salt.


6. Place an equal amount of bean sprouts, coleslaw mix, cilantro and vegetables into deep bowls.


7. Ladle hot soup over vegetables.


8. Garnish with the chow mien noodles and peanuts.


Serves 6 to 8


Pairs Well With


Notes

There is nothing about this soup that is even close to authentic, even if there is such a thing, but it is a good soup with lots of flavor and crisp fresh vegetables. Although the chow mien noodles and peanuts are listed as optional, I highly recommend them. They add so much depth to the soup.

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