War Won Ton Soup Recipe

• 4 chicken bouillon cubes
• 4 beef bouillon cubes
• 1/2 pound fresh mushrooms, washed, stems trimmed, and sliced
• 3 green onions, minced
• 1/2 heat napa cabbage
• 1/2 head Bok Choy
• 1 (10 ounce.) pkg. frzn peas
• 1 (5 ounce.) can water chestnuts, liquid removed and sliced
• 1 (4 ounce.) can bamboo shoots, liquid removed
• 1 pound pork shoulder roast, sliced to thin bite size piece (recipe in this book under Chinese Barbecued Pork)
• Won tons (recipe in this book under Won Tons)
• 1 chicken breast, boneless
• 36 medium large shrimp, bite size, shelled and deveined

1. Wash chicken breast, remove skin.
2. Place in small saucepan, cover with water, bring to boil and simmer for 20 min, turn off heat.
3. Wash napa cabbage and bok choy well and drain, cut into bite size pcs.
4. In large saucepan, place bouillon cubes, add in 8 c. of water, heat over medium heat.
5. Add in green onions, cabbage, and bok choy, and peas and cook till almost tender.
6. Meanwhile, cut chicken into bite size pcs and add in chicken and broth to saucepan.
7. Add in all remaining ingredients, and heat thoroughly, except won tons.
8. Don't over cook.
9. When ready to serve, place 4 won tons on bottom of large soup bowl, and cover with soup.
10. Serve immediately.
11. Will serve 6 easy.
12. If additional broth is needed, make from bouillon cubes and water, 1 chicken and 1 beef.
13. Serve with crispy chow mein noodles.

chicken bouillon cubes, mushrooms, green onions, cabbage, bok, frzn peas, water chestnuts, bamboo shoots, pork shoulder roast, chicken, shrimp

Taken from cookeatshare.com/recipes/war-won-ton-soup-54423 (may not work)