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CHICKEN -GINSENG SOUP Recipe

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This recipe for CHICKEN -GINSENG SOUP, by , is from "It's All Good" The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Carter
Added: Thursday, December 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  

2 tablespoons vegetable oil
2 cups chopped onion
2 tablespoons diced peeled fresh ginger
6 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 1-inch pieces
3 cups water
3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
3 cups fresh or frozen yellow corn
4 bags ginseng tea or 2 sliced ginseng roots
1/4 teaspoon salt
1/8 teaspoon white pepper

Directions:
Directions:


Heat the oil in a Dutch oven over medium-high heat. Add onion, ginger, and garlic cloves; sauté 2 minutes. Add chicken; sauté 4 minutes. Add water and broth; bring to a boil. Stir in corn and ginseng tea; bring to a boil. Reduce heat; simmer 20 minutes. Sprinkle with salt and pepper.

Number Of Servings:
Number Of Servings:
8

 

 

 

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