Asian Chicken and Vegetable Soup
Recipe provided courtesy of the National Chicken Council.
4 boneless skinless chicken breast halves, cut into thin slices
8 cups (2 quarts) chicken broth
1 tablespoon chili paste
1 (4-inch wide) piece fresh ginger, unpeeled, chopped coarsely
2 tablespoons sesame oil
2 carrots, diced
1 cup snow peas, sliced
4 green onions, sliced
1 cup bean sprouts
1/2 cup fresh mint, chopped
- In a large soup pot or Dutch oven, place chicken broth, chili paste, 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 green onions, bean sprouts and mint; simmer an additional 2 minutes serve hot.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 329; Total Fat: 12g; Saturated Fat: 2g.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.