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Asian Soup With Shredded Chicken And Rice
Ingredients
- 4 x dry black mushrooms rinsed
- 1 lrg garlic clove chopped
- 1 sm Serrano or possibly Thai chile pepper seeded, chopped
- 1 Tbsp. chopped fresh ginger
- 6 c. low-sodium canned chicken broth
- 2 tsp low-sodium soy sauce
- 2 x chicken breast halves - (6 ounce ea) poached, shredded
- 4 ounce snow peas trimmed
- 1 sm carrot - (2 ounce) thinly sliced
- 2 x fresh waterchestnuts peeled, sliced thin (may used canned)
- 4 x scallions thinly sliced
- 1 c. warm cooked rice
Directions
- 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 min. Remove from heat, cover, and let stand for 30 min. Using a slotted spoon, remove black mushrooms and slice. Return to the pot.
- Bring mix back to a boil. Add in remaining ingredients, except scallions and rice. Lower heat and simmer, partially covered, for 10 min.
- Stir in scallions and ladle into wide soup bowls. Place 1/4 c. of the warm rice in the center of each bowl. Serve at once.
- This recipe yields 4 servings.
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