Chinese Chicken Lo Mein Soup

As we come into the cooler time of year, I really start thinking soup.  Especially, comforting, easy to digest soups for when you're fighting a cold or the flu and want something quick, easy and nutritious.  I really hate canned soups...mostly preservatives and salt and contents of questionable origin.  It's so easy to make a nice pot or slow cooker of soup and have it ready.  Or, you can freeze small batches to warm up later.

With my love for Asian dishes, this really falls into the "comfort food" category, as well as being extremely healthy to eat.  It's perfect when you're fighting a cold or the flu...and a great alternative to ordinary chicken soup.

INGREDIENTS
8 Cups Chicken Broth (packaged low-sodium or homemade)
2 Medium Sized Skinless Chicken Breasts
16 Ounces Frozen Stir Fry Vegetables
6 Ounces Dry Chow Mein Stir Fry Noodles (or Angel Hair Pasta as an alternative)
1/4 Pound Fresh Mushrooms
2 Tablespoons Soy Sauce
1 Tablespoon Grated Fresh Ginger
1 Tablespoon Oyster Sauce

PREPARATION
Slice fresh mushrooms very thin.  Use a very sharp knife and slice chicken breasts into thin strips about 1/8 inch thick and about 1 inch long pieces.

Handy Tip
In most of my Asian dishes, meat is cut into very thin strips and requires a very sharp knife.  When the meat is cut this way, it cooks very quickly and seems to go much further in use.  I can use 2 chicken breasts, sliced paper thin when making Fried Rice...and it looks like I've used twice that many chicken breasts.  I can easily feed 5 people and everyone feels they received a healthy serving of chicken.  This method really stretches the use of meat.

Put all your ingredients, except the pasta, into a medium size stock pot and place on medium - high heat, bringing the ingredients to a boil.  Stir occasionally.

Once at a boil, break the Chow Mein noodles or Angel Hair pasta into smaller pieces and add to the stock pot.  Continue to boil for 8 to 10 minutes, just until the pasta is cooked and there is no pink color left on the chicken.  Stir occasionally.  Do not overcook, as you want the vegetables to still have some "body" to them and not be mushy.

You're ready to enjoy some vitamin rich comfort soup, sure to make you feel better.  The Ginger is good for everything and I use it in most foods.  Very healthy stuff!

If you have questions, please email me at: stan.kain@gmail.com   You may also subscribe to my Recipe Blog and receive updates and new recipes as I add them.  Feel free to share recipes you enjoy with friends and family.