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Ingredients
2 Cup cubed cooked chicken
2 Medium stalks celery, sliced
1 Cup sliced mushrooms
1 Cup bean sprouts
1 Cup shredded cabbage
1/4 Cup sliced green onion
22 Ounces water
2 Ounces dry sherry or water
3 Tablespoons soy sauce
4 Ounces uncooked vermicelli, broken into thirds
1 3/4 Cups chicken broth
8 Ounces bamboo shoots, drained
Instructions
Heat all the ingredients in a 3 quart saucepan over medium-high heat, stirring occasionally. When soup comes to the boiling point, reduce heat, cover and simmer 15 minutes.