Chicken & Asian Vegetable Soup

This is the soup we make when a family member feels a cold coming on. It's fresh and wonderful. Sometimes we just make the broth and sip it from a mug.

This recipe came from a fridge calendar we received from our real estate agent. Recipe compliments of the National Chicken Council. For more great Chicken Recipes, visit https://www.chickenroost.com/chicken-recipes/

Print Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 4

Course: Soup

Cuisine: Chinese

Ingredients Method

Ingredients

4 chicken breast halves boneless and skinless, cut into thin slivers
8 cups chicken broth 2 quarts
1 Tbsp chili paste
3 cloves garlic peeled, smashed, coarsely chopped
1 piece ginger root about 4 inches wide, unpeeled, chopped coarsely
2 Tbsp sesame oil
2 carrots sliced at an angle
1 cup show peas sliced
4 scallions sliced
1 cup bean sprouts
1/2 cup fresh mint leaves chopped

Method

In large saucepan, place chicken broth, chili paste, garlic, ginger and sesame oil.
Bring mixture to a summer over high heat
Reduce heat to low; simmer 15 minutes
In separate large soup pot or dutch oven, place chicken slices and carrots
Strain heated broth over chicken and carrots
Simmer over medium-low heat for 5 minutes
Stir in snow peas; simmer for 1 minute
Stir in scallions, bean sprouts and mint; simmer an additional 2 minutes (note: if you plan to save the soup to eat later, leave out the mint and add upon reheating. Mint tastes best fresh in the soup)
Serve hot.