Asian Soup With Shredded Chicken And Rice
By á-174942
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Ingredients
- 4 dried black mushrooms rinsed
- 1 large garlic clove minced
- 1 small Serrano or Thai chile pepper seeded, minced
- 1 tablespoon minced fresh ginger
- 6 cups low-sodium canned chicken broth
- 2 teaspoons low-sodium soy sauce
- 2 chicken breast halves - (6 oz ea) poached, shredded
- 4 ounces snow peas trimmed
- 1 small carrot - (2 oz) thinly sliced
- 2 fresh waterchestnuts peeled, sliced thin (may used canned)
- 4 scallions thinly sliced
- 1 cup hot cooked rice
Details
Servings 4
Preparation
Step 1
In a soup pot, combine mushrooms, garlic, chile pepper, ginger, chicken broth, and soy sauce. Bring to a boil over medium heat. Boil for 2 minutes. Remove from heat, cover, and let stand for 30 minutes. Using a slotted spoon, remove black mushrooms and slice. Return to the pot.
Bring mixture back to a boil. Add remaining ingredients, except scallions and rice. Lower heat and simmer, partially covered, for 10 minutes.
Stir in scallions and ladle into wide soup bowls. Place 1/4 cup of the hot rice in the center of each bowl. Serve at once.
This recipe yields 4 servings.
Exchanges Per Serving: 2 Lean Protein, 1 1/2 Carbohydrate (1 Bread/Starch, 1 Vegetable).
Nutrition Facts: 202 calories (7% calories from fat), 26 g protein, 1 g total fat (0.4 g saturated fat), 20 g carbohydrate, 2 g dietary fiber, 49 mg cholesterol, 216 mg sodium.
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