Asian Chicken and Shrimp Soup

Asian Chicken and Shrimp Soup

1 review, 5 star(s). 100% would make again

Ready in 35 minutes

Makes 6 to 8 main-dish servings


2 small chicken breast halves; 12 ounces total
2 cups Water
4 cups Chicken broth
1 tablespoon Soy sauce
8 ounces small shrimp; peeled and deveined
8 ounces fresh bean sprouts
1 cup broccoli florets
1 8-oz can mushrooms; drained
1/2 cup red and/or green sweet pepper; chopped
4 green onions; diagonally sliced in 1-inch pieces
Black Pepper; freshly ground

Original recipe makes 6




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.

Recipe By:BHG.Com

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%

Verified by stevemur
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Picture from Better Homes & Gardeens

Calories Per Serving: 117 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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georgeross 6y ago

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