| 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.
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