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Quick Chicken Soup Print Email


This quick and flexible soup made with natural and wholesome ingredients will have you warmed up in no time!

6 cups natural chicken stock (More Than Gourmet’s Glace de Poulet)
2 servings of noodles: rice noodles, linguini, fettuccini, egg noodles, or your choice
2-3 slices of fresh ginger
1 stalk celery, sliced on a bias
1 carrot, cut into ribbons or matchsticks
5 oz snow peas
3 oz shiitake mushrooms, thick slices
8 oz chicken breast or leftover chicken
pinches of white pepper
possible garnishes: bean sprouts, cilantro, green onion, nori

Simmer chicken stock with ginger for about 5 minutes, add the carrots and celery and simmer about 5 minutes longer. Add snow peas and simmer for a couple of minutes, and then add the mushrooms. Taste and adjust, adding more water or stock if needed.

Meanwhile, cook noodles according to package directions and drain. Take care not to overcook, they will cook a few minutes longer in the final soup.

Add noodles and chicken slices to soup and simmer to cook chicken and marry the soup. Taste for seasoning and serve with garnishes if desired. Serves 2 – Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com

Chef’s Notes: Great stock, perfectly cooked meats and veggies, and great noodles make this simple dish shine! Any veggies on hand can be adapted to work in a soup like this. Try poaching an egg in the soup and whisking the yolk into the stock.
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