Eurydice (eurydice72) wrote,

Chinese Chicken Vegetable Soup

I'm in the process of trying new soups for Craig's lunches. Last night was a chinese chicken vegetable soup I found at Skinny Kitchen last week. It's a kind of hot and sour soup, which I'm not usually fond of, but this really works for me. It's not too much of either, and it's chock full of vegetables. I love, too, that I can have a huge two-cup portion for only 178 calories.

So this isn't my recipe, but I'm posting it here so I have it in my memories (because I'm notorious for losing recipes for printing up and I don't want to have to hunt for the link). Try it.

Chinese Chicken Vegetable Soup

1 tsp olive oil
10 oz fresh mushrooms, thinly sliced
3 cloves fresh garlic, chopped
1 tbsp fresh ginger
48 oz chicken broth
3 tbsp rice vinegar
2 tbsp soy sauce
1/4 tsp red pepper flakes
1 12 oz pkg broccoli slaw
1 1/2 cups cooked chicken, diced
2 cups Chinese pea pods, cut into large pieces
1/2 cup green onions, sliced
2 tbsp lemon juice

1. In large pot, heat olive oil. Add mushrooms, garlic, and ginger. Cook over medium heat for about 4 minutes, stirring often.
2. Mix in broth, vinegar, soy sauce, and red pepper flakes. Bring to a boil.
3. Stir in slaw and chicken. Return to a boil, reduce heat, and simmer uncovered for 5 minutes.
4. Stir in pea pods, green onions, and lemon juice. Cook 5 more minutes.

NOTES: Makes 4 2-cup servings. 178 calories per serving.
Tags: recipes

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