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Chinese Chicken Soup

Friday, July 19, 2013 | By: Becky Diamond

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I know, soup seems like a silly choice for yet another steamy 90s+ evening. But, this was a quick, easy, kid-friendly dinner and helped me clean out the fridge to boot! Besides, I always feel soup is better served at room temperature anyway.
I based it on the Chinese Soup recipe in my daughter's Kids First Cookbook (Hermes House, 2009). I already had some cooked chicken breast on hand from dinner the other night, so I used that instead of the chicken breast fillets the recipe calls for. I also had an ear of leftover corn on the cob we had grilled on Sunday, and scallions and carrots in the fridge. Some boxed chicken broth and egg noodles helped round things out. Since I had the time, I added the carrots and let it simmer for at least an hour to blend flavors before adding the corn and noodles at the end. I also poured into bowls and let it cool a bit before serving.

Here's the original recipe: 
 
Chinese Soup
Serves 4-6
Ingredients
  • 8 oz. chicken breast fillets, cut into small cubes
  • 1 tbsp sesame oil,
  • 4 scallions, roughly chopped
  • 5 cups chicken stock
  • 1 tbsp soy sauce
  • 1 cup corn kernels
  • 4 oz egg noodles
  • salt and pepper
  • 1 carrot, thinly sliced
1. Heat oil in a large frying pan and add chicken and scallions. Cook, stirring often, until meat has browned.
2. Add stock and soy sauce and bring to a boil.
3. Stir in the corn, then add egg noodles. Season with salt and pepper (some fresh grated or ground ginger would also be nice).
4. Simmer, uncovered for 1-2 minutes, until noodles and corn begin to soften.
5. Add carrots and simmer for 5 minutes.
6. Serve  immediately in bowls with shrimp crackers or crispy Chinese noodles if desired.

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