Warming Chicken and Asian Vegetable Soup

Yield: 4 servings

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Ingredients

check (2 quarts) chicken broth 8 cups (2 quarts) chicken broth

check chili paste 1 Tablespoon chili paste

check garlic, minced 2 cloves garlic, minced

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

check sesame oil 2 Tablespoons sesame oil

4 chicken breast halves, boneless and skinless, cut into thin slivers

check carrots, diced 2 carrots, diced

check snow peas, sliced 1 cup snow peas, sliced

check scallions, sliced 4 scallions, sliced

check bean sprouts 1 cup bean sprouts

check fresh mint, chopped 1/2 cup fresh mint, chopped

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Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 329

Calories From Fat: 108

Total Fat: 12g

Cholesterol: 108mg

Sodium: 1820mg

Total Carbohydrates: 13g

Protein: 57g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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

Please note that some ingredients and brands may not be available in every store.