Oriental Chicken Soup

Here at Kathey Jo’s Kitchen, I know the appeal of a good cup of soup, especially when the weather’s cold and you’re looking for a way to warm yourself after a hard day out in the cold. That’s why this is one of the recipes I regularly prepare for my husband Rob, and his continually asking me for it is one of the reasons I want to share it with you here. The rave reviews from my household and beyond go to show just what an addition to can be to your meal.

You’ve likely in your life spent time in Oriental restaurants, regardless of where you live. The cuisine that comes from beyond the Western World is both exotic and delicious, and you could get exactly what you’re looking for here if you want to recapture the taste of those dining experiences. All the ingredients come together perfectly, and you’ll likely agree it’s the best soup if its kind you’ve ever had short of spending time eating out!

6 c Chicken Stock

• or canned Chicken Broth

1 sl Fresh Ginger (2″); julienned

2 bn Green Onions

• Diagonally sliced
• Into 1/2-in pieces

2 Celery stalks

• cut diagonally
• in thin slices

2 c Cooked Chicken;

• torn into bite-sized pieces

2 tb Soy sauce

Sliced water chestnuts (8oz)Drain

12 fresh peapods

Freshly ground pepper

Instructions:

PUT THE CHICKEN STOCK in a soup pot and set over high heat.

Add the ginger, green onions and celery.

Bring to the boil, reduce heat, and simmer 10 minutes.

Add the chicken, soy sauce and hoisin sauce and simmer 5 minutes.

Add the water chestnuts, peapods.

Taste for seasoning and add salt and pepper.

Serve hot.