Warming Chicken And Asian Vegetable Soup
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Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit www.nationalchickenmonth.com.
August 7, 2020
Persons
4
Serving Size
1 serving
Notes
Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit www.nationalchickenmonth.com.
Ingredients
- 4 chicken breast halves, boneless and skinless, cut into thin slivers
- 8 cups (2 qts) chicken broth
- 1 TBSP chili paste
- 1 piece ginger, about 4 inches wide, unpeeled, chopped coarsely
- 2 TBSP sesame oil
- 2 carrots, diced
- 1 cup snow peas, sliced
- 4 scallions, sliced
- 1 cup bean sprouts
- 1/2 cup fresh mint, chopped
Instructions
- 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.
Nutrition Facts
Warming Chicken and Asian Vegetable Soup
Serves: 4 servings
|
Amount Per Serving: 1 serving
|
||
|---|---|---|
| Calories | 329 | |
| % Daily Value* | ||
| Total Fat 12g | 18.5% | |
| Saturated Fat 2g | 10% | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate | 0 | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein | ||
| Vitamin A 107% | Vitamin C 66% | |
| Calcium | Iron 19% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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