Korean Chicken Soup

By pattie_d

Ingredients

• THIS RECIPE CALLS FOR:
• Fresh ginger, garlic and hot sauce infuse this chicken soup with rich flavor. Make it a meal: Scallion Flat Breads and Sauteed Spinach with Toasted Sesame Oil make nice accompaniments.
• 8 cups Homemade Chicken Broth, (recipe follows) or reduced-sodium chicken broth
• 2 tablespoons finely chopped garlic
• 2 tablespoons finely grated fresh ginger
• 1/2 cup uncooked white rice
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1-2 teaspoons hot chile paste
• 1 cup shredded cooked chicken
• 2 scallions , finely chopped
• 1 tablespoon sesame seeds, toasted (see Tip)
• Homemade Chicken Broth

Details

Servings 6
Preparation time 15mins
Cooking time 30mins
Adapted from eatingwell.com

Preparation

Step 1

Combine broth, garlic and ginger in a large pot; bring to a boil over high heat. Add rice, reduce the heat to medium-low and simmer until the rice is tender, 12 to 15 minutes. Stir in soy sauce and sesame oil; add chile paste to taste. Add chicken and heat just until warmed through. Ladle the soup into bowls and garnish with scallions and sesame seeds.

TIPS & NOTES

Tip: To toast sesame seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

NUTRITION

Per serving: 162 calories; 3 g fat ( 1 g sat , 1 g mono ); 27 mg cholesterol; 18 g carbohydrates; 14 g protein; 1 g fiber; 305 mg sodium; 120 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 1/2 lean meat