Warming Chicken and Asian Vegetable Soup

Customer Rating: Recipe Rated Three and a Half Stars

1 Ratings    0 Comments

Yield: Serve 4

Ingredients

8 cups (2 qts.) chicken broth
1 Tablespoon chili paste
2 cloves garlic, minced
1 piece ginger, about 4 inches wide, unpeeled, chopped coarsely
2 Tablespoons sesame oil
4 chicken breast halves, boneless and skinless, cut into thin slivers
2 carrots, diced
1 cup snow peas, sliced
4 scallions, sliced
1 cup bean sprouts
1/2 cup fresh mint, chopped

Directions:

In a large soup pot or dutch oven, place chicken broth, chili paste, garlic, ginger and sesame oil. Bring mixture to a simmer over high heat. Reduce heat to low; simmer 15 minutes.

In another large pot, place chicken slices and carrots. Strain heated broth over chicken and carrots. Simmer over medium-low heat for 3 minutes. Stir in snow peas; simmer 1 minute. Stir in scallions, bean sprouts and mint; simmer an additional 2 minutes. Serve hot.

Source: National Chicken Council

Nutrition Facts

Yield: Serve 4

Approximate Nutrient Content per serving:

Calories: 329
Calories From Fat: 108
Total Fat: 12 g
Cholesterol: 108 mg
Sodium: 1820 mg
Total Carbohydrates: 13 g
Protein: 57 g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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