Asian Soup with Shredded Chicken and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 cups low sodium chicken broth3/4 cup chicken breast meat, cooked & shredded1 cup brown rice, cooked & hot1 can mushrooms, chopped2 tablespoons Thai Red Curry Paste1/2 cup peas1/4 cup carrots, chopped1/2 cup waterchestnuts, sliced1 small onion, choppedchopped scallions, optional3 tablespoons olive oil1 teaspoon ground ginger2 tablespoons soy sauceSalt & Pepper to taste
1. Warm olive oil in saute pan with 1 tablespoon garlic powder, add carrots and saute for 3 minutes, add onions and saute for 2 more minutes.
2. Add chicken broth, chicken meat, mushrooms, Thai Red Curry Paste, peas and remaining seasonings to large sauce pan over medium heat.
3. Cook brown rice per package directions.
4. Combine sauteed vegetables to Chicken broth mixture, bring to boil, cover and simmer for 2 minutes.
5. Remove from heat and let stand for 30 minutes.
6. Bring the soup back to a boil and simmer for 10 minutes.
7. Remove from heat and add cooked rice. Garnish with chopped scallions, if preferred
Serving Size: 2.25 cups
2. Add chicken broth, chicken meat, mushrooms, Thai Red Curry Paste, peas and remaining seasonings to large sauce pan over medium heat.
3. Cook brown rice per package directions.
4. Combine sauteed vegetables to Chicken broth mixture, bring to boil, cover and simmer for 2 minutes.
5. Remove from heat and let stand for 30 minutes.
6. Bring the soup back to a boil and simmer for 10 minutes.
7. Remove from heat and add cooked rice. Garnish with chopped scallions, if preferred
Serving Size: 2.25 cups
Nutritional Info Amount Per Serving
- Calories: 359.6
- Total Fat: 11.4 g
- Cholesterol: 77.7 mg
- Sodium: 3,076.4 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 4.8 g
- Protein: 32.6 g
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