NVDAILY.COM | Reader Recipes
Posted October 22, 2008 | Leave a comment
Thai Noodle Soup
2 skinless whole chicken breast, cover with water and simmer 50 minutes. Remove chicken to plate, cool, shred, set aside and save liquid. Coarsely cut 3 cups vegetables such as: bean sprouts, broccoli, carrots (thinly cut), green onions, Chinese peas, mushrooms, or bok choy.
To "saved liquid", add enough water to make 6 c. of liquid. Bring all to boil, add 3 c. veggies of choice, cook 3-4 minutes. Add 2 pkgs. oriental noodles such as oodles of noodles. Add ½ tsp. cinnamon, ½ tsp. garlic powder, ½ tsp. sugar and simmer till cooked. Remove from heat and add seasoning packets from noodle packages. Add soy sauce to taste when served.
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