Chicken Asian Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
-Vegetable Stock - make 4 cups with the water per packet instructions-Skinless chicken breast, 4 oz (1/2 of one)-Scallions, raw, 1 medium. Chopped finely-Mushrooms, fresh, 1 cup, sliced thinly-Carrots, raw, 0.25 cup, chopped -Soy Sauce, 2 tbsp -Ginger Root, 1 tsp -Bean sprouts, 1 cup -Spinach, fresh, 1 cup, ripped into small pieces
-Chop scallions
-Mix stock per instructions, bring to a boil.
-Add chicken breast, scallions, ginger, soy sauce. Lower temp on pot to simmer
-Chop remaining veggies
-Remove chicken and shred when cooked
-Add carrots and mushrooms and continue to cook until soft
-Add chicken, bean sprouts and spinach
-Take off the heat when spinach is wilted
Serving Size: Makes 1 dinner + small lunch or a large dinner
-Mix stock per instructions, bring to a boil.
-Add chicken breast, scallions, ginger, soy sauce. Lower temp on pot to simmer
-Chop remaining veggies
-Remove chicken and shred when cooked
-Add carrots and mushrooms and continue to cook until soft
-Add chicken, bean sprouts and spinach
-Take off the heat when spinach is wilted
Serving Size: Makes 1 dinner + small lunch or a large dinner
Nutritional Info Amount Per Serving
- Calories: 116.4
- Total Fat: 2.3 g
- Cholesterol: 32.5 mg
- Sodium: 960.0 mg
- Total Carbs: 8.5 g
- Dietary Fiber: 2.5 g
- Protein: 17.0 g
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