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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I love this soup so much, I sometimes double the recipe, notes Michelle Smith from Sykesville, Maryland. In fact, I've nicknamed it the 'House Specialty'! If I have leftover chicken or pork, I sometimes substitute it for the shrimp. Ingredients:
1 ounce uncooked thin spaghetti, broken into 1-inch pieces |
3 cups plus 1 tablespoon water, divided |
3 teaspoons reduced-sodium chicken bouillon granules |
1/2 teaspoon salt |
1/2 cup sliced fresh mushrooms |
1/2 cup fresh or frozen corn |
1 teaspoon cornstarch |
1-1/2 teaspoons reduced-sodium teriyaki sauce |
1 cup thinly sliced romaine lettuce |
1 can (6 ounces) small shrimp, rinsed and drained |
2 tablespoons sliced green onion |
Directions:
1. Cook spaghetti according to package directions.
2. In a large saucepan, combine 3 cups water, bouillon and salt; bring to a boil. Stir in mushrooms and corn. Reduce heat; cook, uncovered, until vegetables are tender.
3. Combine the cornstarch, teriyaki sauce and remaining water until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Reduce heat. Drain spaghetti. Add the spaghetti, lettuce, shrimp and green onion to the soup; heat through. Yield: 4 servings.
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