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2-3 chopped scallions
2 medium carrots, peeled and sliced the way you like it
2 cups chopped Napa cabbage
4 cups of Swansons Natural Goodness chicken broth
10-12 won tons either homemade or store-bought frozen
1 cup dried egg noodles or 1 cup of fresh noodles (optional but helps add a little more substance to the soup)
1 can water chestnuts or bamboo shoots or 1/2 cans of each
1 can no salt added mushrooms or use fresh if you prefer
2 eggs lightly beaten
Heat broth to simmer. Add scallions and carrots and cook for about 4 - 5 minutes. Add won tons, water chestnuts or bamboo and mushrooms including water from cans and noodles if using dried. Let simmer for about 6 minutes. If using fresh noodles, don't add with the above until the last 2 minutes. Add spoonfuls of egg stirring after each addition to make egg threads until eggs are used up. Add cabbage at last minute.
2 medium carrots, peeled and sliced the way you like it
2 cups chopped Napa cabbage
4 cups of Swansons Natural Goodness chicken broth
10-12 won tons either homemade or store-bought frozen
1 cup dried egg noodles or 1 cup of fresh noodles (optional but helps add a little more substance to the soup)
1 can water chestnuts or bamboo shoots or 1/2 cans of each
1 can no salt added mushrooms or use fresh if you prefer
2 eggs lightly beaten
Heat broth to simmer. Add scallions and carrots and cook for about 4 - 5 minutes. Add won tons, water chestnuts or bamboo and mushrooms including water from cans and noodles if using dried. Let simmer for about 6 minutes. If using fresh noodles, don't add with the above until the last 2 minutes. Add spoonfuls of egg stirring after each addition to make egg threads until eggs are used up. Add cabbage at last minute.
