Gluten Free & Casin Free Recipies

• 8 cups chicken broth, homemade or from bouillon cubes
• Two 4 ounce cans mushroom stems and pieces undrained
• 3 stalks celery chopped
• 1-1/2 cups finely chopped cabbage
• 2 carrots chopped
• 1/4 to 1/2 teaspoon ground red pepper, to taste
• 3 tablespoons vinegar
• 3 tablespoons GFCF soy sauce
• 3 tablespoons dry sherry or white wine or cool water
• 3 tablespoons cornstarch
• 1/2 to 1 cup of cooked chicken
• 2 eggs, well beaten

Heat the broth in a 4-quart saucepan. Add the mushrooms, celery, cabbage, carrots and red pepper.
Simmer for 5 minutes. In a small bowl combine the vinegar, soy sauce, and sherry or water. Add the
cornstarch and stir until it's dissolved. Pour this into the pot. Cook and stir until the mixture is well
thickened. Add the chicken. Bring the mixture to a low simmer.
Slowly drizzle in the beaten egg. It will cook instantly and make "rag noodles".

Reheat and serve.
You can boil it again if you like, but some people say not to. I haven't noticed any
difference to it when reheating it to a boil. Traditionally this is served with snipped scallions on top of
each serving. This recipe isn't exactly authentic, but it's delicious, inexpensive and relatively easy to
prepare. The hardest part is chopping the vegetables. Once that is out of the way, the rest of the
recipe goes together quickly. This makes enough to accompany dinner tonight and fill thermoses for
lunch tomorrow.