Warming Chicken and Asian Vegetable Soup

Yield:
4 servings

Ingredients:

  1. 4 chicken breast halves, boneless and skinless, cut into thin slivers
  2. 8 cups (2 quarts) chicken broth
  3. 1 Tablespoon chili paste
  4. 1 piece ginger, about 4- inches wide, unpeeled, chopped coarsely
  5. 2 Tablespoons sesame oil
  6. 2 carrots, diced
  7. 1 cup snow peas, sliced
  8. 4 scallions, sliced
  9. 1 cup bean sprouts
  10. 1/2 cup fresh mint, chopped
  11. 2 cloves garlic, minced
Directions:

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.

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

Source: National Chicken Council


TDS 3