It’s not just life, it’s PROVENCElife© PROVENCElife 2007 Oriental Hot ‘n’ Sour Soup
INGREDIENTS
8 cups chicken broth
5 slices fresh ginger root
1 teaspoon whole black peppercorns
6 fresh green onions, chopped
1 red bell pepper, diced
1 cup fresh sliced mushrooms
1/2 cup bamboo shoots
1/2 cup rice vinegar
2 teaspoons chili powder
2 teaspoons sesame oil
DIRECTIONS
In a large cooking pot, add chicken broth, ginger root, and peppercorns, and bring to boil.
Reduce heat to low and simmer uncovered for 20 minutes. Strain broth, discard ginger root
and peppercorns. Return strained broth to pot. Add green onions, red pepper, mushrooms,
bamboo shoots, rice wine vinegar, chili powder, and sesame oil. Simmer for 10 minutes or
until vegetables are just tender. Serve in soup bowls over cooked white or brown rice.
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INGREDIENTS
1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
1/2 pound chopped cooked chicken breast
1 1/2 cups egg noodles
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste
DIRECTIONS
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes.
Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and
pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.