Heat oil in a medium saucepan. Add garlic and ginger and saute for a few seconds to release the aroma. Add the broth and water and bring to a boil. Add the rice and boil for 10 minutes or until tender. Add the frozen chicken and simmer just until cooked through. Add the peas and simmer just to heat through. Season to taste with salt, pepper and lemon juice. Remove the soup from the heat and add parsley and scallions. Yield: 4 servings Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6730 Posted to MC-Recipe Digest V1 #299 Date: Tue, 12 Nov 1996 22:19:21 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (1984g)|
|Recipe Makes: 1|
|Calories from Fat: 749 (41%)|
|Amt Per Serving||% DV|
|Total Fat 83.2g||111 %|
|Saturated Fat 21g||105 %|
|Monounsaturated Fat 35.2g|
|Polyunsanturated Fat 18.9g|
|Cholesterol 336mg||103 %|
|Sodium 4366.9mg||151 %|
|Potassium 2331.8mg||61 %|
|Total Carbohydrate 153.2g||45 %|
|Dietary Fiber 20.2g||81 %|
|Sugars, other 133g|
|Protein 115.4g||165 %|
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Calories per serving: 1820
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