Chicken Noodles Soup

Ingredients: 8 c. chicken broth 1/2 lb. chicken, skinned, boned & cut into small pieces 3 carrots, sliced 2 tbsp. light soy sauce 1 tbsp. sugar 1 tbsp. sherry 1/2 tsp. ground ginger 4 oz. rice vermicelli, broken into 1 inch pieces Directions: In a large soup pot place chicken broth. Bring to a boil over medium-high heat. Add chicken, carrots, soy sauce, sugar, sherry and ginger; reduce heat. Cover. Simmer for 20 minutes. Bring to a boil. Add vermicelli. Cook over medium-high heat for 15 minutes. Skim off fat.

Vegetarian Lentil Soup

8 c. water
1 bag of lentils
1 c. chopped carrots
1 c. chopped onions
1 c. chopped celery
1 tsp. minced garlic
1 c. chopped tomatoes
1 T. lemon juice
1 T. vinegar
2 T. brown sugar
Salt and pepper to taste

Rinse and drain lentils.
Simmer with water 2 hours.
Steam or sauté vegetables, add to cooked lentils.

About 1/2 hour before serving, add remaining ingredients, and continue to simmer.
Can add thyme, oregano or basil to flavor.

Quick Chinese Egg Drop Soup

4 c. seasoned chicken broth
1/2 c. frozen green peas
1 egg, beaten
2-3 green onions, finely diced

Preparation

Bring broth and peas to boil in large saucepan. Slowly add egg to boiling broth, stirring constantly. Sprinkle with onions. Serve hot.