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Asian Chicken and Vegetable Soup

Asian Chicken and Vegetable Soup

Courtesy of www.eatchicken.com 4 Servings • 15 Min. Prep Time • 21 Min. Cook Time
Ingredients
4 boneless skinless chicken breast halves, cut into thin slices
8 c. (2 qts.) chicken broth
1 Tbsp. chili paste
1 piece (4 in. wide) fresh ginger, unpeeled, chopped coarsely
2 Tbsp. sesame oil
2 carrots, diced
1 c. snow peas, sliced
4 scallions, sliced
1 c. bean sprouts
1/2 c. fresh mint, chopped

Directions:

1. In a large soup pot or dutch oven, place chicken broth, chili paste, ginger and sesame oil. Bring mixture to a simmer over high heat. Reduce heat to low; simmer 15 min.

2. In another large pot, place chicken slices and carrots. Strain heated broth over chicken and carrots. Simmer over medium-low heat for 3 min. Stir in snow peas; simmer 1 min. Stir in scallions, bean sprouts and mint; simmer an additional 2 min. serve hot.

*For more chicken recipes visit www.eatchicken.com

Nutrition:

Calories: 329; Total Fat: 12g; Saturated Fat: 2g;
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