Ingredients Weight Measure
Chicken breast 8 oz.
Chicken stock 16 oz.
Sweet onions, medium diced 2 oz.
Carrots, medium diced 2 oz.
Celery, medium diced 2 oz.
Red bell pepper, medium diced 2 oz.
Brown sugar 1 Tbsp.
Soy sauce 2 oz.
TABASCO® Green Jalapeño Pepper Sauce 1 Tbsp.
Egg noodles, cooked 4 oz.
Chicken wontons, cooked, prepared 4 ea.
Sourdough bread boules, 8", tops and insides removed 2 ea.
Scallions, chopped, for garnish 1/4 cup


  1. Boil chicken breast in stock until fully cooked. Remove chicken, dice and set aside.
  2. Add sweet onions, carrots, celery, red bell pepper, chicken, brown sugar, soy sauce and TABASCO® Green Jalapeño Pepper Sauce to the pot of chicken stock.
  3. Bring to a boil and let simmer for 15 minutes.
  4. Remove from heat and add cooked egg noodles and wontons.
  5. Ladle the soup mixture into the bread boules, garnish with scallions and serve.

Yield: 2 servings