Asian Chicken and Vegetable Soup

Ingredients

• 6 cups chicken broth (see recipe)
• 8 ounces boneless, skinless chicken breasts
• 3 tablespoons Chinese black-bean sauce
• 1 cup carrots, peeled and cut into medium dice
• 1 cup celery, peeled and cut into medium dice
• 1 cup shiitake mushrooms, peeled and cut into medium dice
• 2 scallions, thinly sliced
• 1 cup cooked white rice

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    312 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 25 grams protein; 52 milligrams cholesterol; 585 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Place the broth in a large saucepan and bring to a boil. Reduce heat to a slow simmer. Add the chicken and poach until just cooked through, about 8 minutes. Remove the chicken and set aside.
2. Whisk the black-bean sauce into the broth. Add the carrots, celery and shiitakes. Simmer until tender, about 12 minutes. Meanwhile, shred the chicken. Remove broth from heat and stir in the chicken, scallions and rice and let stand 5 minutes. Divide among 4 bowls and serve.

35 minutes