Chicken and Vegetable Soup Recipe

Ingredients:

1/2 lb/ 225 g
2
2 tsp/ 10 ml
6 cups/ 1.5 L
1/3
1/2
1 tsp/ 5 ml
2 tsp/ 10 ml
1 tbsp/ 15 ml
 

chicken breast, bones & skin removed
Chinese mushrooms
dry sherry
vegetable stock
stalk celery, sliced
carrot, cut in thin strips
cornstarch
stock or water
finely chopped fresh coriander or green onions

Method:

1. Soaked mushrooms in warm water for 20 minutes. remove stem and sliced.

2. Cut chicken meat into thin strips. Cover with boiling water. Let stand 2 minutes. Drain, then repeat process - this ensures the chicken is free of any hidden fat. Sprinkle mushrooms with sherry and let stand.

3. Bring stock to a boil, add chicken, mushroom, celery and carrots. Simmer covered 5 minutes. Blend cornstarch with stock, stir in to thicken soup. When boiling, sprinkle soup with coriander and serve.

Serves 4

 

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