Asian Chicken and Shrimp Soup
Verified by stevemur
|2 smallchicken breast halves; 12 ounces total|
|4 cupsChicken broth|
|1 tablespoonSoy sauce|
|8 ouncessmall shrimp; peeled and deveined|
|8 ouncesfresh bean sprouts|
|1 cupbroccoli florets|
|1 8-oz canmushrooms; drained|
|1/2 cupred and/or green sweet pepper; chopped|
|4 green onions; diagonally sliced in 1-inch pieces|
|Black Pepper; freshly ground|
Asian Chicken and Shrimp Soup Preparation
1. In a 4-quart Dutch oven combine chicken and water; bring toboiling. Reduce heat and simmer, covered, 20 to 25 minutes or until no longerpink. Remove chicken; cool slightly and chop chicken, discarding skin, andbones. Strain the cooking liquid. Wipe out Dutch oven and add strained liquid.Add chicken broth.
2. Bring to boiling; add soy sauce, chopped cookedchicken, shrimp, bean sprouts, broccoli, mushrooms, sweet pepper, and greenonions. Return to boiling; cook, uncovered, 5 minutes. Season to taste withpepper.
Makes 6 to 8 main-dish servings.
Nutrition facts per serving: calories: 152 total fat: 3g saturatedfat: 1g cholesterol: 76mg sodium: 849mg carbohydrate: 7g fiber: 2g protein: 26gvitamin C: 75% calcium: 5% iron: 14%
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