Chinese Chicken Soup Recipe
This attractive simple soup begins with frozen stir-fry vegetables. Convenient refrigerated minced gingerroot adds to the Oriental flavor.
This recipe is:
Quick
6 Servings
Prep/Total Time: 25 min.
Ingredients
3 cans (14-1/2 ounces each) chicken broth
1 package (16 ounces) frozen stir-fry vegetable blend
2 cups cubed cooked chicken
1 teaspoon minced fresh gingerroot
1 teaspoon soy sauce
1/4 teaspoon sesame oil
Directions
In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through. Yield: 6 servings.
Nutritional Analysis: 1-1/2 cups equals 149 calories, 4 g fat (1 g saturated fat), 42 mg cholesterol, 936 mg sodium, 11 g carbohydrate, 3 g fiber, 17 g protein.
Chinese Chicken Soup published in Weeknight Cooking Made Easy Annual 2005, p84
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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