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MICHELLE’S CHICKEN CHINEESE SOUP
Published on 28/06/11
10 minutes to prepare and 1hr minutes to cook
Serves 10
Ingredients
1-2 bunches Buck Choy2 cans baby whole carrots
2 cans bamboo shoots
2 cans beans sprouts
1 bunch fresh chives
1-2 bunches shallots
1-2 Chinese cabbage
1 cans whole champion’s mushrooms
2 one litre chicken stock liquid
4 chicken stock cubes
A good handful of parsley
2 small whole chickens
Instructions
In a large pot add the chicken stock buck Choy, chives, shallots, cabbage, carrots, bamboo shoots, beans sprouts, mushrooms, stock cubes, parsley. Bring to the boil then simmer and stir around occasionally.Place 2 chickens in a large pot with just enough water to cover the chickens and boil until cooked. Once cooked and cooled slightly break chicken off and place into the other ingredients.
Simmer for approx. 1 hr then serve
Notes
cool completely and freeze.