| NEKOTCHA CHICKEN NOODLE SOUP |
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Serves 4 to 62 boneless, skinless chicken breast halves 1 tablespoon CRISCO Oil 1/2 cup frozen or canned baby corn cobs 1/2 cup frozen baby peas 1/2 cup diagonally-halved baby carrots 1 package (3 ounces) ramen noodles, oriental or chicken flavored, broken into 4 pieces 2 cups boiling water Japanese soy sauce (optional) Chopped green onions (optional) 1 cup crispy chow mein noodles Rinse chicken; pat dry. Cut crosswise into bite-size strips. Heat oil in heavy 2-quart saucepan. Add chicken, corn, peas and carrots. Saute about 3 minutes or until chicken is no longer pink in center. Add ramen noodles, contents of seasoning packet and boiling water. Stir, bring to a boil, reduce heat and simmer 3 minutes or until noodles are tender. Spoon into soup bowls. Season with soy sauce and onions, if desired. Sprinkle with chow mein noodles. Serve hot or warm. (Mixture thickens if served warm.) |
