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Five-spice chicken noodle soup

SERVINGS
Makes 4 meal-in-a-bowl servings
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SERVINGS
Makes 4 meal-in-a-bowl servings
RATE THIS RECIPE
(0)

Ingredients

  • 4 dried black mushrooms
  • 1/2 pound boneless skinless chicken breast, thinly sliced
  • 2 tablespoon chinese rice wine or dry sherry
  • 6 cup chicken broth
  • 1/4 teaspoon chinese five-spice powder
  • 2 teaspoon green onions, cut into 1-inch lengths
  • 1 cup sliced bamboo shoots
  • 1/2 cup shredded carrot

Preparation

Baking Directions:

In a small bowl, soak mushrooms in warm water to cover until softened, about 15 minutes, drain.

Discard stems and thinly slice caps.

In a medium bowl, combine chicken and wine.

Let stand for 10 minutes.

In a large pot of boiling water, cook noodles according to package directions.

Drain, rinse with cold water, and drain again.

In the same pot, bring broth, five-spice powder, and green onions to a boil.

Add mushrooms, chicken, bamboo shoots, and carrot; simmer until chicken is cooked, 2 to 3 minutes.

Add salt to taste.

Serving Directions:

Divide noodles and soup solids among soup bowls.

Ladle broth into each bowl and serve.

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