Warming Chicken and Asian Vegetable Soup

National Chicken Council
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 20 mins


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


  1. 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.
  2. 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%