One of our favorite Winter meals is soup. Soup and salad or soup and crusty bread or even soup and sandwich come together in a matter of minutes and can be super delicious on a cold night. This is one of my all-time favorite soups. No need to get take-out as this soup recipe is better than take-out.
Assemble these ingredients and combine in a large stock pot on the stove: 8 cups of chicken broth, sliced fresh mushrooms, sliced water chestnuts, about 6 green onions including the green stems, cooked shrimp, pork or chicken slices (could be leftover from another meal), fresh romaine lettuce pieces, and won-ton noodles. I slice my won-ton noodles into thin strips and use them in the soup. I do not take the time to make filled won-tons. Only slice as many noodles from the package as you will need for the soup, probably not even 1/3 of the package. The last time I used 10 noodles cut into thirds.
Boil the stock and add the above ingredients except the greens. Stir in the noodles and cook to heat. Add the greens just before serving the soup. If this soup will be served for a planned Asian themed party, serve with egg rolls or any classic Asian dish. I have many posts on this blog for Asian entrees, egg rolls and spring rolls. Use the search tool and input Asian or shrimp to find quite a few recipes very quickly. Or scan the recipe categories to search more efficiently for exact names of dishes.
This soup can also be served on a buffet. Use an attractive soup tureen and it will be the star of the meal.