chicken and asian vegetable soup

Name: Chicken and Asian Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 8 cup(s) (2 quarts) chicken broth; 1 tablespoon(s) chili paste; 2 clove(s) garlic, minced; 1 - ginger, about 4- inches wide,piece unpeeled, chopped coarsely; 2 tablespoon(s) sesame oil; 4 - chicken breast halves, boneless and skinless, cut into thin slivers; 2 - carrots, diced; 1 cup(s) snow peas, sliced; 4 - scallions, sliced; 1 cup(s) bean sprouts; 1/2 cup(s) fresh mint, chopped

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

This is a very warming, light soup, everyone is sure to enjoy

►

(1 rating)

yield 4 Servings

prep time 15 Min

cook time 30 Min

method Stove Top

Ingredients For chicken and asian vegetable soup

8 c

(2 quarts) chicken broth
1 Tbsp

chili paste
2 clove

garlic, minced
1

ginger, about 4- inches wide,piece unpeeled, chopped coarsely
2 Tbsp

sesame oil
4

chicken breast halves, boneless and skinless, cut into thin slivers
2

carrots, diced
1 c

snow peas, sliced
4

scallions, sliced
1 c

bean sprouts
1/2 c

fresh mint, chopped

How To Make chicken and asian vegetable soup

1
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.

2
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.
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