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This attractive simple soup begins with frozen stir-fry vegetables. Convenient refrigerated minced gingerroot adds to the Asian flavor.
This recipe is:
Quick
Nutritional Analysis: 1-1/2 cups equals 149 calories, 4 g fat (1 g saturated fat), 42 mg cholesterol, 936 mg sodium, 11 g carbohydrate, 3 g fiber, 17 g protein.
Originally published as Chinese Chicken Soup in Weeknight Cooking Made Easy Annual 2005, p84
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Reviewed on Jan. 31, 2011 by kwinterrowd
This is an excellent soup and so easy. Healthy too for us on the Atkins diet.
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