My Friend Connie’s Asian Chicken Soup (meat)
Email This Recipe Print Recipe Contributed by Connie Kadish, Evanston IL

Ingredients To your basic chicken soup add: very thinly sliced celery (or you could you some bok choy stalks) sliced water chestnuts julienned snow peas shredded carrots very thinly julienned fresh ginger enoki mushrooms (4 or 5 per bowl optional) toasted sesame seed oil, 3-4 drops per bowl

Instructions

Sometimes when I take that staple chicken soup out of the freezer I want something just a little different, but don’t want that much added work to create a new soup, so this completely changes the soup from Eastern European Ashkenazic to Asian very quickly and with no additional cooking. Note for Shabbat you may want to cut your veggies a little thicker if you add them before Shabbat as they do cook a little in the broth (so ask your halachic authority for guidance). as for proportions I use about a heaping teaspoon to tablespoon per veggie per bowlful. I add the veggies and oil at service time. Just make sure the soup is really hot, that way the veggies, which are very thinly sliced get hot and yet still stay crunchy. (and they do cook slightly which is why I have the caveat about shabbat).
Any meat and veggies that you have in your soup can stay as the “oriental” stuff will change the flavor. (So if you have carrots or parsnips (perish the thought) you don’t have to remove them).

Serving Size

Notes

This recipes calls for your basic chicken broth. I've left her instructions just as she emailed them to me lo those many years ago.

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