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ChikNudleSup Recipe

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This recipe for ChikNudleSup is from Trogg's Hollow CSA Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large carrot - julienne the length of the carrot
1 med zucchini - julienne lengthwise, stop at the seeds
1T oil
1 med carrot diced
1 med onion diced
1 celery rib diced
1 boneless chicken breast, 1/8" thick slices
2c chicken stock
herbs to taste
Kale chips
Directions:
Directions:
Heat oil in sauce pan and add mirepoix of diced onion, carrot and celery, toss to coat and cook for 3 minutes, stirring occasionally.
Remove the mirepoix and add the chicken to the pan (use more oil if necessary) in an even layer, turn once until cooked through (this will only take a minute a or two)

Add the stock, herb & mirepoix to the pan with the cooked chicken and bring to simmer. Add the julienne carrot and zucchini to the broth and cook for 2 -3 minutes. The nudles should be al dente'.

Plate in shallow soup bowls allowing the veg to stack in the center with chicken pieces and broth at the bottom. place or crumble kale chips on the top just before serving.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20min - using prepared stock.
Personal Notes:
Personal Notes:
to make kale chips, microwave kale leaves for 5 minutes or bake at 425 for 5 - 7 minutes.

 

 

 

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