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Oriental Soup with Noodles and Chicken Recipe

Oriental Soup with Noodles and Chicken Recipe

4 servings



1 ounce dried cloud ear or shiitake mushrooms

1/2 cup sliced white mushrooms

1/2 cup julienned carrots

2 cans reduced-sodium chicken broth

2 tablespoons dry sherry

1 1/2 teaspoons light soy sauce

1/4 teaspoon five-spice powder

8 ounces boneless, skinless chicken breast, cooked, shredded

2 ounces snow peas, trimmed

1/2 package dried chow mein noodles

Salt and pepper, to taste


Place dried mushrooms in bowl, pour hot water over to cover. Let stand until mushrooms are soft, about 15 minutes, drain. Slice mushrooms, discarding any tough parts.


Saute dried and white mushrooms, and carrots in lightly greased medium skillet 3 to 4 minutes. Add chicken broth, sherry, soy sauce, and five-spice powder. Heat to boiling, reduce heat and simmer, covered, 10 minutes. Stir in chicken, snow peas, and noodles, cook until noodles are just tender, about 10 minutes. Season to taste with salt and pepper.

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