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Warming Chicken and Asian Vegetable Soup

Warming Chicken and Asian Vegetable Soup: Main Image

Quick Facts

Servings: 8
Cook Time: 25 min.
Comforting chicken noodle soup with fresh ginger, snow peas, and mint.


  • 4 chicken breast halves, boneless and skinless, cut into thin slivers
  • 8 cups chicken broth
  • 1 Tbs chili paste
  • 1 piece ginger, about 4 inches wide, unpeeled, chopped coarsely
  • 2 Tbs sesame oil
  • 2 carrots, diced
  • 1 cup snow peas, sliced
  • 4 scallions, sliced
  • 1 cup bean sprouts
  • 1/2 cup fresh mint, chopped


  • In a large soup pot or Dutch oven, place chicken broth, chili paste, ginger, and sesame oil. Bring mixture to a simmer over high heat. Reduce heat to low; simmer 15 minutes.
  • In 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.
Recipe courtesy of the National Chicken Council

Nutrition Facts

Calories 156
  Calories from Fat 59 (38%)
(10%)Total Fat 6g
(6%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
(13%)Cholesterol 38mg
(35%)Sodium 845mg
(16%)Potassium 553mg
Total Carbohydrate 5g
(5%)Dietary Fiber 1g
Sugars 3g
Sugar Alcohols 0g
(37%)Protein 18g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2016 Healthnotes, Inc. All rights reserved.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.

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