Name: American-Oriental Chicken Soup
Ingredients: 6 c Chicken Stock or canned Chicken Broth; 1 sl Fresh Ginger (2"); julienned; 2 bn Green Onions diagonally sliced into 1/2-in pieces; 2 Celery stalks cut diagonally in thin slices; 2 c Cooked Chicken; torn into bite-sized pieces; 2 tb Soy sauce; 1 ts Hoisin sauce; 1 cn Sliced water chestnuts (8oz) drained; Salt; Freshly ground pepper

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	American	Soups, Poultry	6	Servings

INGREDIENTS

6	c	Chicken Stock or canned Chicken Broth
1	sl	Fresh Ginger (2"); julienned
2	bn	Green Onions diagonally sliced into 1/2-in pieces
2		Celery stalks cut diagonally in thin slices
2	c	Cooked Chicken; torn into bite-sized pieces
2	tb	Soy sauce
1	ts	Hoisin sauce
1	cn	Sliced water chestnuts (8oz) drained
		Salt
		Freshly ground pepper

INSTRUCTIONS

PUT THE CHICKEN STOCK in a soup pot and set over high heat. Add the ginger,
green onions and celery. Bring to the boil, reduce heat, and simmer 10
minutes. Add the chicken, soy sauce and hoisin sauce and simmer 5 minutes.
Add the water chestnuts. Taste for seasoning and add salt and pepper. Serve
hot. May be made ahead a day. This freezes fine for a leftover. Don't
freeze it for making an impression.
Makes 6 to 8 Servings
NATHALIE DUPREE
PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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