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Asian Chicken and Vegetable Soup
Courtesy of www.eatchicken.com
Servings: 4
Prep Time: 15 Min. Cook Time: 21 Min. What you need:
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+ 4 boneless skinless chicken breast halves, cut into thin slices
+ 8 c. (2 qts.) chicken broth + 1 Tbsp. chili paste + 1 piece (4 in. wide) fresh ginger, unpeeled, chopped coarsely + 2 Tbsp. sesame oil + 2 carrots, diced + 1 c. snow peas, sliced + 4 scallions, sliced + 1 c. bean sprouts + 1/2 c. fresh mint, chopped What to do:
1. 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 min.
2. In another large pot, place chicken slices and carrots. Strain heated broth over chicken and carrots. Simmer over medium-low heat for 3 min. Stir in snow peas; simmer 1 min. Stir in scallions, bean sprouts and mint; simmer an additional 2 min. serve hot. *For more chicken recipes visit www.eatchicken.com Nutritional information:
Calories: 329; Total Fat: 12g; Saturated Fat: 2g;
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