Asian Chicken and Shrimp Soup | Midwest Living

Asian Chicken and Shrimp Soup

Asian Chicken and Shrimp Soup

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  • Makes: 6 to 8 servings
  • Start to Finish 45 mins

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This colorful and light soup combines a blend of crunchy vegetables with chicken and shrimp. It's a main dish that has only 152 calories per serving.


  • 2 small chicken breast halves (12 ounces total)
  • 2 cups water
  • 4 cups chicken broth
  • 1 tablespoon soy sauce
  • 8 ounces small shrimp, peeled and deveined
  • 8 ounces fresh bean sprouts
  • 1 cup broccoli florets
  • 1/2 15 - ounce jar straw mushrooms or one 8-ounce can mushrooms, drained
  • 1/2 cup chopped red and/or green sweet pepper
  • 4 green onions, diagonally sliced in 1-inch pieces
  • Freshly ground pepper


  1. In a 4-quart Dutch oven combine chicken and water; bring to boiling. Reduce heat and simmer, covered, 20 to 25 minutes or until no longer pink. Remove chicken; cool slightly and chop chicken, discarding skin, and bones. Strain the cooking liquid. Wipe out Dutch oven and add strained liquid. Add chicken broth.
  2. Bring to boiling; add soy sauce, chopped cooked chicken, shrimp, bean sprouts, broccoli, mushrooms, sweet pepper, and green onions. Return to boiling; cook, uncovered, 5 minutes. Season to taste with pepper.

Nutrition Facts

(Asian Chicken and Shrimp Soup)

Servings Per Recipe 6, calcium (mg) 50, pro. (g) 26, vit. A (IU) 1020, iron (mg) 3, carb. (g) 7, vit. C (mg) 44, Fat, total (g) 3, chol. (mg) 76, sat. fat (g) 1, fiber (g) 2, sodium (mg) 849, cal. (kcal) 152

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