2 (15 oz.) cans of chicken broth
1 c. chicken breasts, diced or shredded
1 (28 oz.) can of bean sprouts, drained
1 can water chestnuts
1 can bamboo shoots
10 baby carrots, thinly sliced lengthwise
Cornstarch
Soy sauce
Chow mein noodles
Add chicken broth, chicken and carrots in a four quart Dutch oven. Cook until carrots are tender. Add bean sprouts, chestnuts and bamboo and bring to a boil. Prepare cornstarch as directed on package for thickening hot liquids. Add to chow mein noodles and cook 5 minutes. Serve with soy sauce to season.
No comments:
Post a Comment