Chicken & Shrimp Soup

Chicken & Shrimp Soup

Ingredients

1 3lb chicken cup up
2 to 3 quarts of water
1 pound of small shrimp, cleaned
1 cup of mushrooms of choice, cleaned and sliced
1/3 lb of Chinese cellophane noodles
2 large onions, one diced and the other quartered
2 celery stalks, quartered
2 small bok choy cut into ribbons
4 scallions cut into 1/2 pieces
1 inch of fresh ginger thinly sliced
4 cloves or garlic, 2 smashed and 2 minced
2 teaspoons of sot sauce
1 teaspoon celery seeds
1 teaspoon black pepper corns
salt and pepper to taste

Directions

In a large pot place chicken, quartered onion and celery, the smashed garlic pepper corns and the ginger. Fill pot with water enough to cover the chicken by two inches. Bring to a boil, reduce heat and simmer for about two hours. You want the chicken to fall completely off the bones.

Remove chicken and set aside to cool. Strain stock and toss the solids, return stock to pot. And place all of the remain ingredients with the exception of the bok choy, scallions and shrimp.

Shred chicken and return meat to pot. Bring to boil, reduce heat and let simmer for another 1/2 hour. Next you need to time the following, based on the directions on the noodle package you want to add the shrimp at the last 3 minutes of the noodle cooking. Place noodles in soup, then the shrimp based on the cooking time of the noodles. Once done remove from heat and add the bok choy and scallions and serve.

Note: for a little heat add a whole chili pepper of choice at the last half hour of the simmer of the whole chicken. Put the chili in whole and cut small slits on the side of the chili.

Enjoy Cooking