Asian Chicken and Vegetable Soup
Courtesy of www.eatchicken.com 4 Servings • 15 Min. Prep Time • 21 Min. Cook TimeIngredients |
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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.
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