Chicken Soup with Vegetable Threads Recipe
Ingredients
| Fesh mustard greens or spinach - 8 to 12 ounces | ||
| Carrots | 2 | |
| Chicken broth | 2 Cup (16 tbs) | |
| Water | 4 Cup (16 tbs) | |
| Chicken breasts - 2 whole skinless, boneless (about 1 1/2 pounds total) | ||
| Jicama | 1/2 | |
| Limes - 3 or 4 (squeezed to 1/2 cup juice) | ||
| Salt | 1 To taste | |
| Black pepper | 1 To taste | |
Directions
GETTING READY
1) Discard the tough stems of the mustard greens, tear and soak the leaves in water.
2) Slice the carrots lengthwise into strips, peel and cut the jicama into 1 1/2-inch strips.
3) Cut the chicken into 1 1/2-inch strips.
MAKING
4) In a medium-size saucepan, bring the carrot strips, broth and water to a simmer over a medium heat.
5) Stir the chicken into the broth, then the mustard greens and simmer for 3 minutes until the chicken is thoroughly cooked.
6) Turn off the heat and stir in the jicama and lime juice.
7) Season with the salt and pepper to taste.
SERVING
8) Laddle into the soup bowls and serve immediately.
1) Discard the tough stems of the mustard greens, tear and soak the leaves in water.
2) Slice the carrots lengthwise into strips, peel and cut the jicama into 1 1/2-inch strips.
3) Cut the chicken into 1 1/2-inch strips.
MAKING
4) In a medium-size saucepan, bring the carrot strips, broth and water to a simmer over a medium heat.
5) Stir the chicken into the broth, then the mustard greens and simmer for 3 minutes until the chicken is thoroughly cooked.
6) Turn off the heat and stir in the jicama and lime juice.
7) Season with the salt and pepper to taste.
SERVING
8) Laddle into the soup bowls and serve immediately.
Chef
