Warming Chicken and Asian Vegetable Soup
Comforting chicken noodle soup with fresh ginger, snow peas, and mint.
- 4 chicken breast halves, boneless and skinless, cut into thin slivers
- 8 cups chicken broth
- 1 Tbs chili paste
- 1 piece ginger, about 4 inches wide, unpeeled, chopped coarsely
- 2 Tbs sesame oil
- 2 carrots, diced
- 1 cup snow peas, sliced
- 4 scallions, 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 scallions, bean sprouts, and mint; simmer an additional 2 minutes. Serve hot.
Recipe courtesy of the National Chicken Council
Calories from Fat 59 (38%)
(10%)Total Fat 6g
(6%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Total Carbohydrate 5g
(5%)Dietary Fiber 1g
Sugar Alcohols 0g
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