HOME MADE CHICKEN SOUP WITH MUSHROOMS ENJOY DAN:

CHICKEN WITH BABY PORTABELLA MUSHROOMS AND NOODLE SOUP

                                                                                                By CHEF DAN:

Serves 2

 

INGREDIENTS:

1 skinless, boneless, chicken breast, cooked

4 cups chicken broth

1 teaspoon peppercorns

1 thumb-size fresh ginger, peeled and finely chopped

1 carrots, sliced

12-14-baby-portabella mushrooms, quartered

2 tablespoon soy sauce

1 tablespoon fish sauce

1 stick of lemon grass, bruised and cut into 3-inch pieces

2 teaspoons sugar

1 cup frozen peas

1 teaspoon Sambal Oelek

4-ounces rice noodles

1/2-teaspoon dried thyme

3 scallions, sliced on the bias in 1/4-inch pieces

 

DIRECTIONS:

1.   In a stock-pot over medium-high heat add broth and brings to a boil.

2.   Add peppercorns and chicken breast,

3.   Reduce heat and simmer for 20 minutes.

4.   Remove from broth and refrigerate until ready to use.

5.   Place rice noodles in a bowl and pour hot water over and let sit 20 minutes or until soft, cut into 3-inch pieces.

6.   Remove chicken pull into shreds,

7.   Using the remaining broth, heat to boiling.

8.   Add the chicken, ginger, carrots, mushrooms, soy sauce, fish sauce, scallions, lemongrass, sugar, peas, Sambal Orlek and thyme,

9.   Reduce heat and simmer gently for 5-7 minutes.

10.                Add rice noodles and simmer for another 5 minutes.

11.                Serve in bowls and garnish with scallions.

 

 

ENJOY DAN:                      BON-APPETITE!!