Recipe finder
Asian Chicken and Shrimp Soup
- Makes: 6 to 8 servings
- Start to Finish 45 mins
Ingredients
-
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
Directions
- 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.
- 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, cal. (kcal) 152, fiber (g) 2, sodium (mg) 849, Fat, total (g) 3, vit. A (IU) 1020, calcium (mg) 50, vit. C (mg) 44, chol. (mg) 76, iron (mg) 3, sat. fat (g) 1, pro. (g) 26, carb. (g) 7