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Categories:
vegetable stock fresh linguini chicken tenders scallions carrots shiitake mushrooms bok choy pods fresh cilantro
Viewed: 4 - Published at: 10 years agoIngredients
- 3 quarts packaged or canned vegetable stock or chicken broth
- 1 1/2 pounds fresh linguini, available in dairy aisle
- 1 1/2 pounds chicken tenders, cut into bite size chunks or, chicken breast cut for stir-fry
- 8 scallions, cut into bite size pieces on an angle
- 2 cups shredded carrots, available in pouches in produce department
- 1 (10-ounce) package shiitake mushrooms, about 24 mushrooms, coarsely chopped
- 1/2 head bok choy, trimmed and shredded
- 1/2 pound pea pods (snow peas) cut in half on an angle
- Chopped fresh cilantro and/or chives, for garnish, optional
Method
- Heat 3 quarts of vegetable stock or chicken broth to a boil in a soup pot.
- In a separate pot, cook linguini according to package directions and drain.
- Add chicken to boiling broth.
- Poach chicken 5 minutes in broth.
- Ladle soup into 4 deep bowls, equally distributing broth and chicken.
- Divide veggies into 4 equal amounts and place in the bowls.
- Divide cooked fresh pasta into 4 equal amounts and place into the bowls.
- Cover bowls and allow to steep for 3 to 4 minutes.
- Gently incorporate noodles up from the bottom of each bowl and serve.
- SLURP away!
- It is customary to slurp as you eat, using oversized spoons to drag the noodles up to your mouth.
- You might need a bib, but you will have fun!
- Noodle bowls may be garnished with cilantro and or chives for an extra herby zing.
