Chicken, Ginger, & Rice Soup

  • U Serves 4 People
  • P Prep: 00:15
  • P Cook: 00:15
Chicken, Ginger, & Rice Soup

Nutritional Facts

per 1 serving size (Recipe makes 4 servings)


Amount Per Serving


Calories 227

Calories from Fat 17


% Daily Values*


Total Fat 1.84

2.83%


Saturated Fat 0.46

2.30%


Polyunsaturated Fat 0.48


Monounsaturated Fat 0.48


Cholesterol 58.00

19.33%


Sodium 921.30

38.39%


Potassium 466.93


Total Carbohydrate 24.28

8.09%


Dietary Fiber 1.70

6.80%


Sugars 0.80


Protein 27.59


Vitamin A 73.25%

Vitamin C 115.30%


Calcium 5.00%

Iron 11.38%


* Nutritional Values are estimated and may vary

³ Description

A really delicious simple soup!

² Ingredients

  •  1.5 serving (16g) Reduced Sodium Soy Sauce
  •  1 fl oz Fresh Lime Juice
  •  1 dash Black Pepper
  •  2 cup (8 fl oz) Chicken Stock
  •  1 oz Cilantro (Coriander)
  •  1 slices (1" dia) Ginger
  •  3 medium (4-1/8" long) Scallions or Spring Onions
  •  2 oz Spinach
  •  1 serving (serving = 1 medium pepper) Publix Red Bell Pepper
  •  2 tsp Minced Garlic
  •  1/2 serving (serving = 1 tsp) McCormick Crushed Red Pepper Flakes
  •  1/2 cup, dry, yields Basmati Rice
  •  400 g Skinless Chicken Breast
   

q Directions

Cook the rice according to the packet instructions. Drain, rince, drain again, and set aside until needed.
Heat the stock to boiling point in a large pan. Add the soy sauce, red pepper flakes, lemongrass, ginger, and garlic, and cook over high heat for 5 minutes.
Add the chicken pieces and bell pepper and let the mixture gently bubble for about 3 minutes, or until the chicken is tender.
Add the cooked rice and cook for a further 1 minute. Finally, stir in the scallions and cabbage (if using). Ladle into warmed bowls. Squeeze a little lime juice over each, season with pepper and garnish with cilantro leaves. Serve immediately.
Variation : This soup also works well using shelled uncooked shrimp. Simply substitute them for the chicken and cook in the same way. Add a handfull of spinack leaves at the end.

Recipe Submitted by Eva Lyne

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