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Chicken Noodle Wonton Soup<\/p>\nChicken Noodle Wonton Soup<\/p>\n
<\/p>\n
2 T. oil<\/p>\n
1\/2 small onion, sliced<\/p>\n
2 medium carrots, cut diagonally into thin slices<\/p>\n
1 celery stalk, cut diagonally into thin slices<\/p>\n
One 1-inch piece fresh ginger, thinly sliced<\/p>\n
3 garlic cloves, crushed and roughly chopped<\/p>\n
6 cups chicken stock<\/p>\n
6 green onions, white and light green parts, cut into 1-inch pieces<\/p>\n
8 frozen chicken or pork pot stickers<\/p>\n
4 baby bok choy, root end cut off so leaves can separate, then sliced lengthwise<\/p>\n
One 3-ounce package instant ramen noodles, seasoning pack removed<\/p>\n
8 shiitake mushrooms, stemmed and thinly sliced<\/p>\n
8 ounces leftover Chicken<\/p>\n
1 T. soy sauce<\/p>\n
1 tsp. sesame chili oil (or just sesame oil)<\/p>\n
<\/p>\n
Heat the oil in a medium pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Add the ginger and garlic and cook, stirring, until fragrant, about a minute. Add the stock and green onions and bring to a simmer. Cook for 5 minutes. Put in the pot stickers and cook for 5 minutes, then add the bok choy, noodles, shiitakes, and chicken. Cook until the noodles are softened, about 5 minutes, then stir in the soy sauce and sesame chib oil. Serve.<\/p>\n","protected":false},"excerpt":{"rendered":"
Chicken Noodle Wonton Soup 2 T. oil 1\/2 small onion, sliced 2 medium carrots, cut diagonally into thin slices 1 celery stalk, cut diagonally into thin slices One 1-inch piece fresh ginger, thinly sliced 3 garlic cloves, crushed and roughly chopped 6 cups chicken stock 6 green onions, white and light green parts, cut into 1-inch pieces 8 frozen chicken or pork pot stickers 4 baby bok choy, root end cut off so leaves can separate, then sliced lengthwise…<\/p>\n