Warming Chicken and Asian Vegetable Soup
National Chicken Council
- Yield: 4 servings
- Prep: 10 mins
- Cook: 20 mins
Ingredients
- 4-- chicken breast halves, boneless and skinless, cut into thin slivers
- 8cups chicken broth
- 1tablespoon chili paste
- 1piece ginger, about 4 inches wide, unpeeled, chopped coarsely
- 2tablespoons sesame oil
- 2-- carrots, diced
- 1cup snow peas, sliced
- 4-- scallions, sliced
- 1cup bean sprouts
- 1/2cup chopped fresh mint
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.
Nutritional Info *per serving
- Calories 400
- Glycemic Load 0.97
- Fat 15g
- Saturated Fat 3.5g
- Polyunsaturated Fat 4.5g
- Monounsaturated Fat 6g
- Cholesterol 80mg
- Sodium 3310mg
- Potassium 1360mg
- Carbohydrate 13g
- Fiber 3g
- Sugars 6g
- Protein 51g
- Trans Fat 0g
- Vitamin A 110%
- Vitamin C 40%
- Calcium 8%
- Iron 25%
