Oriental Chicken 'n Wild Rice Soup |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 5 |
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This is a really tasty soup. I picked up the recipe from Byerly's grocery store chain based in the Twin Cities. I actually prefer cooked brown rice in this soup. Ingredients:
1 1/2 lbs boneless skinless chicken breasts |
1 tablespoon canola oil |
2 teaspoons minced gingerroot |
1 teaspoon minced garlic |
1/2 teaspoon fresh cracked pepper |
3 (14 1/2 ounce) cans low sodium chicken broth |
2 cups cooked rice |
2 tablespoons light soy sauce |
1/2 lb snow peas, sliced diagonally in half |
1/2 cup green onion, sliced diagonally |
1/2 cup shredded carrot |
Directions:
1. Slice chicken into bite size pieces.
2. In large dutch oven or pan heat oil over medium high heat.
3. Stir fry chicken for 2 minutes.
4. Add gingerroot, garlic and pepper and stir fry 2 more minutes.
5. Stir in chicken broth, rice and soy sauce.
6. Bring to a boil, then reduce heat and simmer, covered, 10 minutes.
7. Stir in snow peas, carrots and green onions and heat through for 2 minutes.
8. Serve.
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