Budget Menu & Dirt Cheap Recipes Cooking for Two Chicken Soup with Ginger-Scallion Sauce

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      Chicken Soup with Ginger-Scallion Sauce
      1-2 tbs vegetable or peanut oil
      1 tbs finely minced garlic
      1 tbs finely minced fresh ginger
      2 tbs finely minced onion
      Kosher salt
      3 cups low-sodium chicken broth or stock
      2-3 oz egg noodles
      2-3 oz sugar snap peas, strings removed
      1/2 cup frozen pearl onions, thawed
      1/2 cup cooked mushrooms
      4 oz cooked chicken, cut into bite-sized chunks
      2-3 tbs ginger-scallion sauce
      1 small red Fresno or red jalapeno chile, sliced thin (optional)
      1 scallion, sliced thin
      Heat enough oil to coat the bottom of a medium-sized pot (4-5 quart volume). When oil shimmers and flows easily, add the ginger, garlic and minced onion and sprinkle with salt (about 1/2 tsp — less if using regular sodium stock). Cook, stirring, until fragrant and softened, about 5 minutes.
      Add the chicken stock and bring to a boil.
      Add the noodles and cook according to package directions.
      Four minutes before the noodles are done, add the peas and pearl onions. Continue to cook at a low boil for 4 minutes or until noodles are done and peas are crisp-tender.
      Reduce the heat to a bare simmer and stir in the mushrooms and chicken. Cook for 2-3 minutes, or until meat and mushrooms are heated through. Adjust seasoning, adding salt if necessary.
      When ready to serve, ladle the soup into two large bowls. Top with a large spoonful of ginger-scallion sauce and sprinkle with scallion and Fresno chile, if using.
      Gaah

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Budget Menu & Dirt Cheap Recipes Cooking for Two Chicken Soup with Ginger-Scallion Sauce