1.5 pounds chicken tenderloins for stir-fry cut into bite size chunks or, chicken breast cut
4 servings cilantro and/or chives fresh chopped for garnish, optional
1.5 pounds linguini fresh
0.5 pound pea pods cut in half on an angle (snow peas)
8 scallions cut into bite size pieces on an angle
10 ounce mushroom caps coarsely chopped
Equipment
bowl
ladle
pot
Directions
Heat 3 quarts of vegetable stock or chicken broth to a boil in a soup pot. In a separate pot, cook linguini according to package directions and drain.
Add chicken to boiling broth. Poach chicken 5 minutes in broth. Ladle soup into 4 deep bowls, equally distributing broth and chicken. Divide veggies into 4 equal amounts and place in the bowls. Divide cooked fresh pasta into 4 equal amounts and place into the bowls. Cover bowls and allow to steep for 3 to 4 minutes. Gently incorporate noodles up from the bottom of each bowl and serve. SLURP away! It is customary to slurp as you eat, using oversized spoons to drag the noodles up to your mouth. You might need a bib, but you will have fun! Noodle bowls may be garnished with cilantro and or chives for an extra herby zing.
