Chinese Chicken Soup
This attractive simple soup begins with frozen stir-fry vegetables. Convenient refrigerated minced gingerroot adds to the Oriental flavor.6 ServingsPrep/Total Time: 25 min.
Ingredients
- 3 cans (14-1/2 ounces each) chicken broth
- 1 package (16 ounces) frozen stir-fry vegetable blend
- 2 cups cubed cooked chicken
- 1 teaspoon minced fresh gingerroot
- 1 teaspoon soy sauce
- 1/4 teaspoon sesame oil
Directions
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce
- heat; cover and simmer for 15 minutes or until heated through.
- Yield: 6 servings.
Nutrition Facts: 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.