Warming Chicken and Asian Vegetable Soup

Servings: 4
Prep Time: 15 minutes
Cook Time: 124 minutes
User Rating:
Read User Reviews
Print: 3x5, 4x6, full page

www.eatchicken.com

Summary

This healthy Asian-inspired soup uses a combination of spices and vegetables to bring great taste to the table.

INGREDIENTS

4  Foster Farms Thin-Sliced Boneless Skinless Breast Fillets, cut into thin slivers

  

Soup:

1 tablespoon chili paste

1 piece ginger, about 4 inches wide, unpeeled, chopped coarsely

2 tablespoon sesame oil

2  carrots, diced

1 cup snow peas, sliced

4  scallions, sliced

1  cup bean sprouts

1/2 cup fresh mint, chopped

USER NOTES & RATINGS

10/5/2008 Reviewed by Jean McKay



Rate and add Comments

DIRECTIONS

1. 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.

2. In another large pot, place chicken slices and carrots. Strain heated broth over chicken and carrots. Simmer over medium-low heat for 3 minutes.

3. Stir in snow peas; simmer 1 minute. Stir in scallions, bean sprouts and mint; simmer an additional 2 minutes. Serve hot.

NUTRITIONAL INFO

Calories   329 
Total Fat   12 g
Saturated Fat   2 g
Vitamin A   107 %
Vitamin C   66 %
Iron   19 

SEARCH AGAIN

Quick Cook
30 minutes or less
Click here for recipes from the 2010 Foster Farms Fresh Chicken Cooking Contest!

MEAL TYPE

Appetizer
Asian
Barbeque
Kid Friendly
Low Fat
Main Dish
Mexican
Salad
Sandwich
Side Dish
Soup or Stew