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Chinese   -   Four Treasure Soup   adapted from unknown

Description  
Ingredients
  • 1 Can (8 Oz.) Sliced Water
  • 1/2 Cup Julienned Carrot Strips
  • Chestnuts Drained
  • 4 Cans (14 Oz.) Chicken Broth
  • 1/4 Pound Boned -- Skinned Chicken
  • 1 Teaspoon Garlic Powder
  • Breast Ground
  • 1/4 Cup Dry Sherry
  • 1/2 Cup Chopped Green Onions
  • 1 Pkg. Frozen Chinese
  • 2 Teaspoons Soy Sauce -- 1 t. Flour
  • Pea Pods
  • 1 Teaspoon Chinese Hot Mustard
Directions Mince Half Of The Water Chestnuts & Combine With Chicken, 2 t. Onions, Soy Sauce, Mustard & Flour. Reserve Remaining Water Chestnuts & Onions. in A Large Saucepan Mix Broth, Sherry & Garlic Powder; Boil. Drop Chicken Mixture By Teaspoonfuls Into Broth. Add Carrots & Simmer 3 To 4 Min. Until Meatballs Are Cooked. Add Remaining Water Chestnuts, Green Onions & Pea Pods. Heat Through & Serve Immediately.
Serves 9
Time to Make 0:00



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