Warming Chicken and Asian Vegetable Soup
Very flavorful; a great chicken soup."This is a really cool and simple way of creating a broth that stands out from the usual. From there, it's just a matter of tossing in ingredients, and you've got a delicious soup." - dakotarussell
Yield: 4 Ready in 45 minutes
166 people trying soon
Verified by stevemur
|4 chicken breast halves boneless and skinless; cut into thin slivers|
|8 cupsChicken broth; (2 quarts)|
|1 tablespoonchili paste|
|1 pieceginger; about 4 inches wide, unpeeled, chopped coarsely|
|2 tablespoonSesame oil|
|2 wholeCarrots; diced|
|1 cupsnow peas; sliced|
|4 wholeScallions; sliced|
|1 cupBean sprouts|
|1/2 cupfresh mint; chopped|
Warming Chicken and Asian Vegetable Soup Preparation
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 Analysis, per serving:
329 calories; 12 g fat; 2 g saturated fat; 107% Vitamin A; 66% Vitamin C; 19% Iron
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