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.


Asian Chicken and Shrimp Soup

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Ingredients
  • 2  small
    chicken breast halves (12 ounces total)
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  • 2  cups
    water
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  • 4  cups
    chicken broth
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  • 1  tablespoon
    soy sauce
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  • 8  ounces small
    shrimp, peeled and deveined
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  • 8  ounces
    fresh bean sprouts
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  • 1  cup
    broccoli florets
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  • 1/2  of a 15-ounce jar
    straw mushrooms or one 8-ounce can mushrooms, drained
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  • 1/2  cup
    chopped red and/or green sweet pepper
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  • 4 
    green onions, diagonally sliced in 1-inch pieces
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  •  
    Freshly ground pepper
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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
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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Asian Shrimp and Vegetable Soup

This colorful and light soup combines a blend of crunchy vegetables with chicken and shrimp at only 152 calories per serving. And it's a main dish!

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