Asian Chicken-Vegetable Soup
Andrea Hancock
ingredients
- 6 cups chicken broth
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/8 tsp dark sesame oil
- 3 tbsps cornstarch
- 1/4 cup water
- 1 cup thinly sliced cooked chicken breast
- 1 cup sliced bok choy
- 1 cup sliced fresh mushrooms
- 1/2 cup drained canned sliced bamboo shoots
- 1/2 drained canned sliced water chestnuts
- 1/4 pound fresh snow peas, trimmed and cut into 1-inch pieces
- 1 cup frozen cooked, peeled small shrimp--thawed (Lauren, you may eliminate)
- 1/2 cup chow mein noodles
directions
- 1
Combine first 4 ingredients in a Dutch oven. Place over medium heat and cook 15 minutes or until thoroughly heated.
- 2
Combine cornstarch and water, stirring until well blended. Gradually add cornstarch mixture to broth mixture, stirring well. Cook until mixture is slightly thick and bubbly, stirring constantly. Reduce heat to medium low; add sliced chicken breast and next 4 ingredients and cook 5 minutes. Add snow peas and shrimp; cook an additional 1 minute. Spoon soup into bowls and top with chow mein noodles.
notes
2 points per serving
Source: Andrea M Hancock
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