Asian Chicken & Rice Soup

8 cups water
4 chicken bouillon cubes
1 tsp. garlic powder
2 tsp. sesame oil
3 tsp. soy sauce (1 tbsp.)
3/8 cup uncooked rice

5 oz. can cooked chicken (in water)
5 oz. can sliced water chestnuts
8 oz. can bamboo shoots
4 cups napa cabbage (about 1/2 a head)
8oz. fresh mushrooms
2 green onions

1) In a large pot, add water, bouillon, garlic powder, sesame oil, soy sauce, and rice. Bring to a boil over high heat then reduce heat to medium and set timer for 30 minutes. The rest of the ingredients do not need to cook as long, so we can chop them and add them while the rice is cooking.

2) Drain the can of chicken, break up the pieces and add it to the pot. Drain the water chestnuts and cut them into fourths (or six pieces), and add. Drain the bamboo shoots and cut them into thirds longways (similar to julienne/matchsticks) and add. To cut the napa cabbage, slice it in half longways, and halve again. Slice across the cabbage in thin strips, from the top down, about 2/3rds of the way (discard the bottom 1/3). Add cabbage to pot.

3) Cut the mushrooms into small pieces, slice the green onions, and set aside. Add the mushroom and onions during the last 5 minutes. Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user HARV47.