Piggly Wiggly Recipes
https://pigglywigglymonteagle.com/Recipes/Detail/5936/
Warming Chicken and Asian Vegetable Soup
Yield: 4 servings
Ingredients
| 8 |
cups |
(2 quarts) chicken broth
|
|
|
| 1 |
Tablespoon |
chili paste
|
|
|
| 2 |
cloves |
garlic, minced
|
|
|
| 1 |
piece |
ginger, about 4- inches wide, unpeeled, chopped coarsely
|
|
|
| 2 |
Tablespoons |
sesame oil
|
|
|
| 4 |
|
chicken breast halves, boneless and skinless, cut into thin slivers
|
|
|
| 2 |
|
carrots, diced
|
|
|
| 1 |
cup |
snow peas, sliced
|
|
|
| 4 |
|
scallions, sliced
|
|
|
| 1 |
cup |
bean sprouts
|
|
|
| 1/2 |
cup |
fresh mint, chopped
|
|
|
Directions:
In a large soup pot or dutch oven, place chicken broth, chili paste, garlic, ginger and sesame oil. Bring mixture to a simmer over high heat. Reduce heat to low; simmer 15 minutes.
In another large pot, place chicken slices and carrots. Strain heated broth over chicken and carrots. Simmer over medium-low heat for 3 minutes. Stir in snow peas; simmer 1 minute. Stir in scallions, bean sprouts and mint; simmer an additional 2 minutes. Serve hot.
Source: National Chicken Council
Please note that some ingredients and brands may not be available in every store.
Piggly Wiggly Recipes
https://pigglywigglymonteagle.com/Recipes/Detail/5936/