Tuesday, January 17, 2012

Chinese Chicken Salad Soup

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.

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