Asian Soup With Shredded Chicken And Rice from Healthy Diabetic Recipes

Asian Soup With Shredded Chicken And Rice Recipe

Recipe Ingredients:

4 dried black mushrooms, rinsed
1 large garlic clove, minced
1 small Serrano or Thai chile pepper, seeded, minced
1 tbsp minced fresh ginger
6 cups low-sodium canned chicken broth
2 tsp low-sodium soy sauce
2 chicken breast halves - (6 oz ea), poached, shredded
4 oz snow peas, trimmed
1 small carrot - (2 oz), thinly sliced
2 fresh waterchestnuts, peeled, sliced thin
= (may used canned)
4 scallions, thinly sliced
1 cup hot cooked rice

Recipe Instructions:

In a soup pot, combine mushrooms, garlic, chile pepper, ginger, chicken broth, and soy sauce. Bring to a boil over medium heat. Boil for 2 minutes. Remove from heat, cover, and let stand for 30 minutes. Using a slotted spoon, remove black mushrooms and slice. Return to the pot.

Bring mixture back to a boil. Add remaining ingredients, except scallions and rice. Lower heat and simmer, partially covered, for 10 minutes.

Stir in scallions and ladle into wide soup bowls. Place 1/4 cup of the hot rice in the center of each bowl. Serve at once.

This recipe yields 4 servings.

Exchanges Per Serving: 2 Lean Protein, 1 1/2 Carbohydrate (1 Bread/Starch, 1 Vegetable).

Nutrition Facts: 202 calories (7% calories from fat), 26 g protein, 1 g total fat (0.4 g saturated fat), 20 g carbohydrate, 2 g dietary fiber, 49 mg cholesterol, 216 mg sodium.

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"
S(Formatted for MC6):
"09-10-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Diabetic-Lifestyle, 2001"

Servings: 4

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”

~ Doug Larson

 

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