1 1/2 cups chicken broth
3 cubes chicken bouillon cubes
4 2/3 cups water
1/4 teaspoon season salt
1 teaspoon ground black pepper
2 tablespoons vegetable oil
1 teaspoon salt
1 dash ground black pepper
1 1/2 teaspoons white sugar
1 large onion, chopped
1 2/3 cups canned whole plums, drained
1 medium carrot, cut into 1/2 inch cubes
salt to taste
In a medium saucepan, bring chicken broth, bouillon cube, water, salt, white pepper, oil, seasoning salt, pepper and sugar to a boil; stir over medium heat until frozen. Reduce heat to low.
Heat oil and oil in nonstick skillet or wok over low heat. Saute chicken, vegetables and plums until golden brown; add salt and pepper. Stir. Place carrots and parsnips in skillet; cook over medium heat until carrots are soft. Stir in onions and saute for 2 minutes.
Place chicken mixture in bowl. Spoon broth mixture into a small spoon and cover, stirring well. Cover and cook 5 minutes. Stir in plums and carrots. Cover and simmer until pea size is reached.
Heat oil and cream in small wok or small skillet over medium heat. Stir in chicken; simmer for 5 minutes. Stir in onion, carrots and salt and pepper. Cover and cook 2 minutes.
Fold soup into soup, strain and continue cooking 5 minutes. Stir in plums and carrots. Heat through. Spoon over soups; sprinkle with desired dressing.