This soup is super easy. It's nice to make on a day when you didn't want to cook.
Drip Drop Egg Soup
Bring 2 cups of water to a boil.
Add a package of raman noodles. I like to break them up before I put them in the water so they are not as long and easier to eat.
Add 1 cup of frozen peas.
Bring this all to a boil and while it is boiling, add 2 eggs and stir quickly. Cook for just 2-3 minutes more and it is ready to eat. Add salt and pepper to your tastes. You can add the flavoring packet also, if you want.
Makes enough soup for two.
Showing posts with label peas. Show all posts
Showing posts with label peas. Show all posts
Monday, August 6, 2012
Friday, May 25, 2012
Chicken (or Turkey) a la King
As requested, here is an old stand-by of mine for leftover chicken or turkey.
Chicken - You can use either fresh chicken or leftover. If you use fresh chicken, cut it in bite size pieces and cook in Olive oil, stirring to lightly brown it. Cook for about 5 minutes. Then add the vegetables and saute for a few minutes until they are the right crispness.
If you are using left over chicken, start by sauteing the vegetables and wait to add the chicken when the vegetables are almost cooked.
Vegetables = You can use a variety of vegetables. If you are pressed for time, you can use a bag of frozen mixed vegetables and just add them to the cooked fresh chicken or cook in some water and then add to the chicken.
Vegetables I like to use: Celery, peppers, broccoli, cauliflower, green beans, peas, carrots, corn, onion.
After you have the chicken and vegetables together, add a can of cream of mushroom soup, sour cream, garlic salt, parsley, (basil is also a good flavor) and salt and pepper to taste. Heat it all together and serve over noodles or rice.
Chicken - You can use either fresh chicken or leftover. If you use fresh chicken, cut it in bite size pieces and cook in Olive oil, stirring to lightly brown it. Cook for about 5 minutes. Then add the vegetables and saute for a few minutes until they are the right crispness.
If you are using left over chicken, start by sauteing the vegetables and wait to add the chicken when the vegetables are almost cooked.
Vegetables = You can use a variety of vegetables. If you are pressed for time, you can use a bag of frozen mixed vegetables and just add them to the cooked fresh chicken or cook in some water and then add to the chicken.
Vegetables I like to use: Celery, peppers, broccoli, cauliflower, green beans, peas, carrots, corn, onion.
After you have the chicken and vegetables together, add a can of cream of mushroom soup, sour cream, garlic salt, parsley, (basil is also a good flavor) and salt and pepper to taste. Heat it all together and serve over noodles or rice.
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