Post by mandie68 on Aug 4, 2006 11:51:17 GMT -5
2 cups sliced fresh mushrooms
1 medium onion, cut unto thin wedges (1/2 cup)
2 medium carrots, bias-sliced (1 cup)
1 lb skinless, boneless chicken breast halves, cut into 1-inch pieces
2 cloves garlic, minced
2 teaspoons grated fresh ginger
2 14 oz cans chicken broth
2 Tablespoons soy sauce
3 cups shredded fresh spinach
8 oz chinese egg noodles or rice sticks
Cilantro leaves (optional)
1 In a 3 1/2 to 4-quart slow cooker (crockpot) place mushrooms, onion, and carrots. Add chicken to cooker. Combine garlic, ginger, chicken broth, and soy sauce. Pour over vegetables and chicken.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in spinach. Cover and cook 5 minutes more. Meanwhile, cook noodles or rice sticks according to package directions. Divide noodles among serving bowls. Ladle soup over noodles. If desired, top with cilantro leaves.
Makes: 6 servings
1 medium onion, cut unto thin wedges (1/2 cup)
2 medium carrots, bias-sliced (1 cup)
1 lb skinless, boneless chicken breast halves, cut into 1-inch pieces
2 cloves garlic, minced
2 teaspoons grated fresh ginger
2 14 oz cans chicken broth
2 Tablespoons soy sauce
3 cups shredded fresh spinach
8 oz chinese egg noodles or rice sticks
Cilantro leaves (optional)
1 In a 3 1/2 to 4-quart slow cooker (crockpot) place mushrooms, onion, and carrots. Add chicken to cooker. Combine garlic, ginger, chicken broth, and soy sauce. Pour over vegetables and chicken.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in spinach. Cover and cook 5 minutes more. Meanwhile, cook noodles or rice sticks according to package directions. Divide noodles among serving bowls. Ladle soup over noodles. If desired, top with cilantro leaves.
Makes: 6 servings