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| Chicken Soup with Chinese Vegetables
6 cups of chicken broth
1/2 cup of bean sprouts
1/4 cup of thinly sliced water chestnuts
1 scallion, minced
1/2 cup of sliced bok choy
3 Chinese mushrooms, soaked, drained and sliced
1/2 cup of snow pea pods
1/2 cup of diced cooked chicken
2 teaspoons of soy sauce
1 tablespoon of sherry
pepper to taste |
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Place the chicken broth in soup pot and bring to a boil. Add vegetables and chicken, simmer for 1 minute. Add soy sauce, sherry, and pepper to soup. Simmer until heated through. Serve at once. Serves 4 - 6
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