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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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emailed to me, haven't tried Ingredients:
2 catfish fillets, frozen and diced into 1 inch cubes |
1 yellow onion, whole |
1 cup parsley, whole |
1 cup bell peppers, diced small |
12 oz low sodium chicken broth |
1 stalk celery, whole |
1 c egg noodles |
1 c cabbage (or nappa or bok choy cabbage) |
1/2 c carrots, boiled until soft |
1/2 c frozen green peas |
1/4 tsp soy sauce |
1/2 c mushrooms, sliced |
1 quart of water |
1 salt to taste |
Directions:
1. Boil the onion, parsley celery, and chopped parsley leaves, then remove from water
2. Boil cabbage in the seasoned water. Do not put too much cabbage and make sure it is shreded or cut realy fine and small
3. Add broth to water
4. Add other ingredients
5. Put peas in last so they will stay a bright green
6. If whole fish are used, filet the fish and boil the bones and remove the bones
7. Remove the whole onion, parsley sprigs, and celery
8. Add a tablespoon of finely chopped parsley
9. Add water as needed or more broth. (The more broth the better)
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