Chinese Chicken Noodle Soup

* Exported from MasterCook *

Chinese Chicken Noodle Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Top Ramen

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pkg. Top Ramen Noodles -- Any Flavor
2 Cans Swanson chicken broth
1/2 C. frozen peas
1/2 Can water chestnuts
1 egg -- beaten with fork
1 chicken breast or 1/2 c.
leftover chicken -- turkey or pork
1/2 C. chopped bok choy or
Napa cabbage or celery
2 Tbsp. carrots -- sliced
diagonally in small pieces
1 Tsp. sesame oil (can be omitted -- but gives
distinctive taste)
2 Tbsp. chopped -- (2 to 3)
scallions -- added at the
last minute

This soup changes as the ingredients are available in my
refrigerator or on my cupboard shelves. Takes about 20 minutes
from start to table.
Start 2 cups of water to boil; add chicken broth.
After stock boils, add the packet of seasoning supplied with
Top Ramen. While broth is boiling, add 1 raw chicken breast
(cut in small pieces), the chopped vegetables and the raw egg.
The egg will cook into threads. Just before serving, add the
noodles and the peas, then the sesame oil and scallions. Don't
let soup sit around for long time because vegetables need to be
a bit crunchy, cooked soft. If using leftover meat in your
soup, just add at the end because it only needs to warm up
again.
You can always add another can of chicken broth if soup
is too thick or you like more broth. You may vary the soup
with different Chinese type vegetables available. Add some
garlic and a dash of hot Chinese mustard. If using strong
vegetables such as broccoli, cut small and don't overcook to
avoid the strong flavor. Remember the noodles are already
cooked and they do not need to be cooked, only to absorb the
moisture from the broth, which does thicken the soup.


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