| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Home4 | 1 | servings | |
INGREDIENTS
| Bones of 1 cooked chicken | ||
| 4 | Chopped celery stalks | |
| 2 | Chopped carrots | |
| 1 | Sliced onion | |
| 6 | sl | Ginger |
| 6 | Sliced garlic cloves | |
| 1 | bn | Cilantro |
| 1 | pk | Won ton skins |
| 1/2 | c | Diced cooked chicken |
| 1/2 | c | Julienne carrots |
| 1/2 | c | Chopped scallions |
| 1/2 | c | Snow peas |
| 1/2 | c | Bean sprouts |
INSTRUCTIONS
Directions: In a large stock pot, place the chicken bones, celery, carrots, onion, ginger, garlic, and cilantro with water and bring to a boil. Reduce to a simmer and cook for one hour. Strain and skim any fat. Slice the won ton skins and place into broth. Let simmer 5 minutes longer. Ladle soup into bowls and float the diced chicken, julienne carrots, bean sprouts, snow peas, and scallions on top. Garnish with cilantro if desired. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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