Asian Mushroom Chicken Soup

Name: Asian Mushroom Chicken Soup
Yield: 1
Ingredients: 1 1/2 cups water; 1 package (1 oz) dried portabella or shiitake mushrooms; 1 tablespoon canola oil; 1/4 cup thinly sliced green onions (about 4 medium); 2 tablespoons gingerroot, peeled, minced; 3 cloves garlic, minced; 1 jalapeño chile, seeded, minced; 1 cup fresh snow pea pods, sliced diagonally; 3 cups reduced-sodium chicken broth; 1 can (8 oz) sliced bamboo shoots, drained; 2 tablespoons low-sodium soy sauce; 1/2 teaspoon sriracha sauce; 1 cup shredded cooked chicken breast; 1 cup cooked brown rice; 4 teaspoons fresh lime juice; 1/2 cup thinly sliced fresh basil leaves

Asian Mushroom Chicken Soup was pinched from <a href="http://www.bettycrocker.com/recipes/asian-mushroom-chicken-soup/63b2e269-d6d3-4698-814a-a01a2c0acc29" target="_blank">www.bettycrocker.com.</a>

"Bring Asian flavors to your dinner table in 30 in minutes with this delicious soup that is made with mushroom and chicken - a tasty meal...."

INGREDIENTS

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1 1/2 cups water

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1 package (1 oz) dried portabella or shiitake mushrooms

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1 tablespoon canola oil

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1/4 cup thinly sliced green onions (about 4 medium)

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2 tablespoons gingerroot, peeled, minced

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3 cloves garlic, minced

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1 jalapeño chile, seeded, minced

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1 cup fresh snow pea pods, sliced diagonally

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3 cups reduced-sodium chicken broth

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1 can (8 oz) sliced bamboo shoots, drained

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2 tablespoons low-sodium soy sauce

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1/2 teaspoon sriracha sauce

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1 cup shredded cooked chicken breast

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1 cup cooked brown rice

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4 teaspoons fresh lime juice

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1/2 cup thinly sliced fresh basil leaves

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