#1 Asian House Soup
This soup is really easy to make. If you chop and cut larger pieces, this soup can be put together in very short order.
Contributed by Shanon Poindexter — State Road, NC
Soup, Main CourseAsianYield 1 ¼ servingsScaled Quarter — ¼×
Soup, Main CourseAsianYield 1 ⅔ servingsScaled Third — ⅓×
Soup, Main CourseAsianYield 2 ½ servingsScaled Half — ½×
Soup, Main CourseAsianYield 5 servingsScaled Original — 1×
Soup, Main CourseAsianYield 10 servingsScaled Double — 2×
Soup, Main CourseAsianYield 15 servingsScaled Triple — 3×
Soup, Main CourseAsianYield 20 servingsScaled Quadruple — 4×
Ingredients
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Instructions
- Put the chicken broth in a large pot and boil over medium heat.
- Add the onion, carrot, Bok Choy stalks, ginger, and garlic, and cook until just tender, about 10 minutes.
- Add the mushrooms, water chestnuts, cooked chicken, cooked ribs, and shrimp. Continue to simmer until the shrimp are pink and the flavors begin to blend, 5-10 minutes.
- Add the chopped Bok Choy leaves and salt and pepper to taste.
- Garnish with chopped green onions and chow mein noodles.
Ingredients
Tap one to check it off
Instructions
- Put the chicken broth in a large pot and boil over medium heat.
- Add the onion, carrot, Bok Choy stalks, ginger, and garlic, and cook until just tender, about 10 minutes.
- Add the mushrooms, water chestnuts, cooked chicken, cooked ribs, and shrimp. Continue to simmer until the shrimp are pink and the flavors begin to blend, 5-10 minutes.
- Add the chopped Bok Choy leaves and salt and pepper to taste.
- Garnish with chopped green onions and chow mein noodles.
Ingredients
Tap one to check it off
Instructions
- Put the chicken broth in a large pot and boil over medium heat.
- Add the onion, carrot, Bok Choy stalks, ginger, and garlic, and cook until just tender, about 10 minutes.
- Add the mushrooms, water chestnuts, cooked chicken, cooked ribs, and shrimp. Continue to simmer until the shrimp are pink and the flavors begin to blend, 5-10 minutes.
- Add the chopped Bok Choy leaves and salt and pepper to taste.
- Garnish with chopped green onions and chow mein noodles.
Ingredients
Tap one to check it off
Instructions
- Put the chicken broth in a large pot and boil over medium heat.
- Add the onion, carrot, Bok Choy stalks, ginger, and garlic, and cook until just tender, about 10 minutes.
- Add the mushrooms, water chestnuts, cooked chicken, cooked ribs, and shrimp. Continue to simmer until the shrimp are pink and the flavors begin to blend, 5-10 minutes.
- Add the chopped Bok Choy leaves and salt and pepper to taste.
- Garnish with chopped green onions and chow mein noodles.
Ingredients
Tap one to check it off
Instructions
- Put the chicken broth in a large pot and boil over medium heat.
- Add the onion, carrot, Bok Choy stalks, ginger, and garlic, and cook until just tender, about 10 minutes.
- Add the mushrooms, water chestnuts, cooked chicken, cooked ribs, and shrimp. Continue to simmer until the shrimp are pink and the flavors begin to blend, 5-10 minutes.
- Add the chopped Bok Choy leaves and salt and pepper to taste.
- Garnish with chopped green onions and chow mein noodles.
Ingredients
Tap one to check it off
Instructions
- Put the chicken broth in a large pot and boil over medium heat.
- Add the onion, carrot, Bok Choy stalks, ginger, and garlic, and cook until just tender, about 10 minutes.
- Add the mushrooms, water chestnuts, cooked chicken, cooked ribs, and shrimp. Continue to simmer until the shrimp are pink and the flavors begin to blend, 5-10 minutes.
- Add the chopped Bok Choy leaves and salt and pepper to taste.
- Garnish with chopped green onions and chow mein noodles.
Ingredients
Tap one to check it off
Instructions
- Put the chicken broth in a large pot and boil over medium heat.
- Add the onion, carrot, Bok Choy stalks, ginger, and garlic, and cook until just tender, about 10 minutes.
- Add the mushrooms, water chestnuts, cooked chicken, cooked ribs, and shrimp. Continue to simmer until the shrimp are pink and the flavors begin to blend, 5-10 minutes.
- Add the chopped Bok Choy leaves and salt and pepper to taste.
- Garnish with chopped green onions and chow mein noodles.
Notes
From the 2009 Elkin Soup Off. Serves 4-6.