Main St. Market Recipes
https://17.nwg-web.com/Recipes/Detail/5936/Warming_Chicken_and_Asian_Vegetable_Soup
Warming Chicken and Asian Vegetable Soup
Yield: 4 servings
Ingredients
| 8 | cups | (2 quarts) chicken broth | |
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| 1 | Tablespoon | chili paste | |
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| 2 | cloves | garlic, minced | |
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| 1 | piece | ginger, about 4- inches wide, unpeeled, chopped coarsely | |
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| 2 | Tablespoons | sesame oil | |
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| 4 | chicken breast halves, boneless and skinless, cut into thin slivers | ||
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| 2 | carrots, diced | ||
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| 1 | cup | snow peas, sliced | |
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| 4 | scallions, sliced | ||
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| 1 | cup | bean sprouts | |
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| 1/2 | cup | fresh mint, chopped | |
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Nutrition Facts
Yield: 4 servings
Approximate Nutrient Content per serving:
| Calories: | 329 | |
| Calories From Fat: | 108 | |
| Total Fat: | 12g | |
| Cholesterol: | 108mg | |
| Sodium: | 1820mg | |
| Total Carbohydrates: | 13g | |
| Protein: | 57g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
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.
Source: National Chicken Council
Please note that some ingredients and brands may not be available in every store.
Main St. Market Recipes
https://17.nwg-web.com/Recipes/Detail/5936/Warming_Chicken_and_Asian_Vegetable_Soup
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