Friday, January 30, 2009

Gingered Lemon Chicken Soup

Grammy contributed this one. She gleaned it from a cooking class she attended in her town in Ohio. She is an excellent cook with an even better palate—if she says this one is good, it most certainly is.
Of course, I like a little heat-- a few birds' eye chillis would be swell in this. Also, if you like, soba noodles would complement the soup nicely.

1 tablespoon butter
1 tablespoon minced, fresh ginger
4 oz mushrooms, sliced
1 carrot, sliced
¼ of an onion, chopped
1 celery stalk, sliced
Zest of half a lemon
Juice of half a lemon
1 quart free range chicken broth
1 chicken breast, cooked & cut into bite size pieces
4 oz dried egg noodles
splash soy sauce
dash Chinese 5 spice

Melt butter in skillet, add ginger, mushrooms, carrots, onion, celery. Saute until soft. Stir in lemon juice, lemon zest, chicken broth and chicken and bring to a simmer. Stir in noodles, soy sauce and 5-spice. Simmer until noodles are tender. Add salt & pepper to taste.

1 comment:

Anonymous said...

Oh Jen. Delicious and just the needed tonic on this cold winter day in the new year of the Ox. Fancy