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%
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (379g)|
|Recipe Makes: 6|
|Calories from Fat: 13 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 95.6mg||29 %|
|Sodium 781.2mg||27 %|
|Potassium 485.1mg||13 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 3.9g|
|Protein 20.8g||30 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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