2 Medium Carrots – Peeled, roughly chopped
1 Celery Stalk – Roughly chopped
½ Medium Red Onion – Roughly Chopped
2 Large Garlic Cloves
Pulse in a food processor until basically a rough puree. Set aside.
2 Large Garlic Cloves – Finely diced
3 Scallions – Chopped
1 Jalapeno – Seeded, finely diced
½ Medium Red Onion – Thinly sliced
¼ Head of Red Cabbage – Thinly sliced
2 Handfulls Snow Peas – Top vein sliced off
1 Cup Shredded Carrots
1 Small Savoy Cabbage – Shredded
2 Roasted Chicken Breasts – Shredded
½ lb Angel Hair Pasta – Broken into 3rds.
1 Can Sliced Water Chestnuts
1 tbsp Grated Ginger
1 Handful Bean Sprouts
8 Cups Chicken Stock
8 Cups Water
¼ Cup Low Sodium Soy Sauce
½ Cup Water
1 Tbsp Dijon Mustard
¼ Cup Balsamic Vinegar
Chow Mein Noodles
Extra Virgin Olive Oil (EVOO)
In a medium / high heat pot add enough EVOO to coat the bottom and add the pureed veggies. Sautee about 5-7 minutes until softened. Add ½ tsp salt and ½ tsp pepper. Cook 2 minutes.
Add red cabbage and stir to coat with the puree. Cover w/ lid cracked and cook 10 minutes. Add garlic, scallions, jalapeno, onion and cook 5 minutes covered with lid cracked.
Add ginger, ½ cup chicken stock. Cook 5 minutes covered with lid cracked.
Add 8 cups chicken stock, 8 cups water, carrots, snow peas. Simmer 1 hour covered with lid cracked.
Add chicken, Savoy cabbage, bean sprouts and water chestnuts. Cook 5 minutes.
In a bowl combine soy sauce ½ cup water, honey, mustard and balsamic vinegar. Mix well and then add to soup.
Add angel hair pasta and cook 8 minutes. Season with salt and pepper to taste and serve w/ chow mein noodles on top.