David's Recipe for Chinese Chicken Soup

An easy and light soup.

Soup, Chinese

  • 3 pounds chicken breasts
  • 1 bunch scallions (about 10), the white and light green parts only
  • 3 quarts water for the soup
  • 1 quart water for softening the noodles
  • 2 cups fresh mushrooms
  • 1/2 pound cellophane noodles
  • 3 or more teaspoons soy sauce
  1. Cut the chicken breasts in half, then place them in the freezer for about 1/2 hour. They are easier to slice thin when almost frozen.
  2. Boil 3 quarts of the water in the pot which will hold the soup.
  3. Boil the remaining quart of water in a separate pot.
  4. With a very sharp knife, slice the chicken breasts crosswise into slices about 1/4" thick. Put into the water boiling in the soup pot.
  5. Depending on the variety of mushrooms, slice them or break them into pieces and put them in the pot.
  6. Put the cellophane noodles in the second pot of boiling water, turn off the heat, and let them soften for about ten minutes.
  7. Cut the noodles into pieces about 4 inches long.
  8. When the chicken slices have been simmering about 20 minutes, add the noodles to the soup.
  9. Slice the scallions thinly on a diagonal.
  10. Add the scallions, turn off the heat, stir in the soy sauce, and serve.
  11. Can also be made with tofu instead of chicken slices, in a base of either water or chicken stock.




 
  
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