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Chicken and Asian Vegetable Soup

Russ Myers


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


★★★★★ 1 vote

4 Servings
15 Min
30 Min
Stove Top


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8 c
(2 quarts) chicken broth
1 Tbsp
chili paste
2 clove
garlic, minced
ginger, about 4- inches wide,piece unpeeled, chopped coarsely
2 Tbsp
sesame oil
chicken breast halves, boneless and skinless, cut into thin slivers
carrots, diced
1 c
snow peas, sliced
scallions, sliced
1 c
bean sprouts
1/2 c
fresh mint, chopped

How to Make Chicken and Asian Vegetable Soup


  • 1In 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.
  • 2In 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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About Chicken and Asian Vegetable Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Asian
Other Tag: Quick & Easy

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