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Chicken Noodle Soup II Recipe

Ingredients

1 pound lean ground beef

1 cup dry white wine

1/2 cup beef bouillon

1 cup dry ramen noodles

1/2 cup water

1/2 cup chicken broth

3 cups chicken broth

1 teaspoon salt

2 bay leaves

1/2 teaspoon Brussels sprouts, chopped

2 teaspoons finely chopped fresh basil

1 teaspoon dried mushrooms

salt and pepper to taste

1/2 cup chopped celery

2 carrots, grated

6 sprigs fresh mint leaves

1/2 cup chopped celery

salt and pepper to taste

Directions

In a large pot over high heat, combine the beef, wine, chicken broth, salt and bay leaves. Bring to a boil, reduce heat to low and simmer for 8 to 10 minutes. Add the Brussels sprouts, celery, carrots and mint; simmer, stirring occasionally for 5 minutes.

Meanwhile, in a separate bowl, combine the carrots, celery, peas, chutney, salt and pepper to taste; simmer, covered, for an additional 5 minutes.