Four Treasure Chicken Soup Food

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FOUR TREASURE CHICKEN SOUP



Four Treasure Chicken Soup image

Make and share this Four Treasure Chicken Soup recipe from Food.com.

Provided by Tonkcats

Categories     Clear Soup

Time 45m

Yield 1 batch

Number Of Ingredients 11

1 (8 ounce) can water chestnuts, sliced, drained
1/4 lb chicken breast, ground
1/2 cup green onion, chopped
2 teaspoons soy sauce
1 teaspoon flour
1 teaspoon Chinese hot mustard
1/2 cup carrot, julienned
4 (14 ounce) cans chicken broth
1 teaspoon garlic powder
1/4 cup dry sherry
1 (6 ounce) package frozen Chinese pea pods

Steps:

  • Mince half of the water chestnuts and combine with chicken, 2 t.sp onions, soy sauce, mustard and flour.
  • Reserve remaining water chestnuts and onions.
  • In a large saucepan mix broth, sherry and garlic powder; boil.
  • Drop chicken mixture by teaspoonfuls into broth.
  • Add carrots and simmer 3 to 4 minute.
  • until meatballs are cooked.
  • Add remaining water chestnuts, green onions and pea pods.
  • heat through and serve immediately.
  • From: Lisa Tucker Source: http://soar.Berkeley.edu/recipes.

Nutrition Facts : Calories 831.9, Fat 20.9, SaturatedFat 5.9, Cholesterol 72.6, Sodium 6059.5, Carbohydrate 81.4, Fiber 12.2, Sugar 20.8, Protein 66.6

FOUR TREASURE SOUP



Four Treasure Soup image

31

Categories     Chicken     Soups & Stews     Chinese     Chicken breast

Time 15m

Yield 9

Number Of Ingredients 22

water chestnuts
chicken breasts
scallions, spring or green onions
soy sauce, tamari
all-purpose flour
chinese hot mustard
carrots
chicken broth
garlic powder
sherry
snow pea pods
water chestnuts
chicken breasts
scallions, spring or green onions
soy sauce, tamari
all-purpose flour
chinese hot mustard
carrots
chicken broth
garlic powder
sherry
snow pea pods

Steps:

  • Mince half of the water chestnuts and combine with chicken. Mix onions, soy sauce, mustard and flour with chicken mixture. Reserve remaining water chestnuts and onions. In A large saucepan mix broth, sherry and garlic powder; boil. Drop chicken mixture by teaspoonfuls into broth. Add carrots and simmer 3 to 4 minutes until meatballs are cooked. Add remaining water chestnuts, green onions and pea pods. Heat through and serve immediately.

Nutrition Facts :

HOMESTYLE 4-GRAIN CHICKEN SOUP



Homestyle 4-Grain Chicken Soup image

Chicken soup with lots of veggies, chicken, and whole grains is ready in just minutes.

Provided by Minute Rice

Categories     Trusted Brands: Recipes and Tips     Minute® Rice

Yield 4

Number Of Ingredients 5

1 bag Minute® Multi-Grain Medley
1 (14.5 ounce) can chicken broth
1 (10.5 ounce) can condensed cream of chicken soup
1 cup frozen mixed vegetables
8 ounces cooked chicken, chopped

Steps:

  • Combine all ingredients in a medium saucepan. Bring to a boil. Reduce heat and simmer 10 minutes.

Nutrition Facts : Calories 258 calories, Carbohydrate 21.5 g, Cholesterol 50.2 mg, Fat 9.9 g, Fiber 3.1 g, Protein 20.4 g, SaturatedFat 2.5 g, Sodium 1034.7 mg, Sugar 0.9 g

FOUR-TREASURE VEGETABLE PLATTER



Four-Treasure Vegetable Platter image

Make and share this Four-Treasure Vegetable Platter recipe from Food.com.

Provided by JackieOhNo

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

1 lb baby carrots, pared, trimmed
1 (15 ounce) jar baby corn
1 lb fresh mushrooms
3 red bell peppers
3 tablespoons minced scallions
2 tablespoons minced fresh ginger
2 1/2 tablespoons minced garlic
1 teaspoon dried red pepper flakes
3/4 cup chicken broth
3 1/2 tablespoons soy sauce
2 1/2 tablespoons chinese rice wine (or sake)
2 tablespoons sugar
2 1/2 teaspoons vinegar (Chinese black or 1-1/2 t. Worcestershire sauce)
2 1/2 teaspoons cornstarch
1 teaspoon oriental sesame oil
3 tablespoons safflower oil (or corn oil)

Steps:

  • Place carrots in medium saucepan, add cold water to cover, and heat to boiling. Boil uncovered until tender, about 5 minutes. Drain and cool under cold running water. Blanch corn in medium saucepan of boiling water 30 seconds. Drain and cool under running water. Trim and halve mushrooms. Cut bell peppers lengthwise into thin strips, then cut strips crosswise in half.
  • Combine scallions, ginger, garlic, and pepper flakes.
  • Place remaining ingredients except safflower oil in mixing bowl and stir until completely blender. Set sauce aside.
  • Heat safflower oil in wok or large skillet over medium-high heat until very hot. Add garlic mixture and stir-fry 10 seconds. Add bell peppers and mushrooms; stir-fry until edges of peppers are tender, about 2 minutes. Add sauce and heat to boiling, stirring constantly. Add carrots and corn; toss to coat and heat through. Serve hot.

Nutrition Facts : Calories 244.4, Fat 9.4, SaturatedFat 0.9, Sodium 747.4, Carbohydrate 35.1, Fiber 6.2, Sugar 15.4, Protein 7.9

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