Saturday was cold and rainy. After a busy morning wrangling 4 kids into smiling for photos, it was a good afternoon to stay home. The kids were content to run around, play video classic games, and attack each other with foam dart guns. Therefore, except for being needed as an occasional referee, I had time to make a slower meal.
Soup seemed like a good choice, seeing that I had a lot of cooked chicken on hand. The kids were excited to have hot dogs and chips for dinner (an exciting Saturday meal for those under the age of 11). So, I decided that our soup could have more exotic ingredients that would tempt the palates of the adults in our home.
Browsing the produce section of the grocery store, my soup began to take shape. I found some scallions that would give a nice crunch and flavor to the soup. Carrots seemed like a good vegetable to add substance. Finally, I found dried shittake mushrooms to add an Asian flair to the soup. Instead of regular noodles, I purchased Chinese egg noodles. It was time to head home, start the soup’s simmering, and fill our house with the warmth and aromas of soup.
- 4 cups chicken broth3/4 pound baby carrots
- 1 bunch scallions
- 4 ounces dried shittake mushrooms
- 1 1/2 pounds cooked chicken breasts
- 3 cloves garlic, minced
- 2 Tb. dried parsley1 Tb. sesame oil
- 4 Tb. soy sauce
- salt and pepper
- Chinese egg noodles
- Put chicken broth in large pot. Cut carrots into 1/2 inch disks. Chop scallions. Dice mushrooms into bite-sized pieces. Add all vegetables to pot.
- Also cut chicken into bite-sized pieces, and add to soup. Bring to boiling.
- Turn heat to low, and cover. Add garlic, parsley, sesame oil, soy sauce, salt, and pepper.
- Allow to simmer for 1 1/2 to 2 hours. Add noodles and return heat to high.
- Boil, following package directions. Serve hot.Serves 6.