Asian Chicken and Shrimp Soup
Recipe from
Midwest Living
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.
Ingredients
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2 smallchicken breast halves (12 ounces total)see savings
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2 cupswatersee savings
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4 cupschicken brothsee savings
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1 tablespoonsoy saucesee savings
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8 ounces smallshrimp, peeled and deveinedsee savings
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8 ouncesfresh bean sproutssee savings
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1 cupbroccoli floretssee savings
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1/2 of a 15-ounce jarstraw mushrooms or one 8-ounce can mushrooms, drainedsee savings
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1/2 cupchopped red and/or green sweet peppersee savings
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4green onions, diagonally sliced in 1-inch piecessee savings
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Freshly ground peppersee savings
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Directions
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. Makes 6 to 8 main-dish servings.
Nutrition information
Per serving: Calories 152, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 76 mg, Sodium 849 mg, Carbohydrate 7 g, Fiber 2 g, Protein 26 g. Daily Values: Vitamin A 0%, Vitamin C 75%, Calcium 5%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
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