Asian Soup With Shredded Chicken And Rice

Recipe Ingredients

4		Dried black mushrooms - rinsed
1		Garlic clove - minced (large)
1		Serrano or Thai chile pepper - seeded, minced (small)
1 tablespoon	15ml	Minced fresh ginger
6 cups	1422ml	Low-sodium canned chicken broth
2 teaspoons	10ml	Low-sodium soy sauce
2		Chicken breast halves - (6 oz ea) - poached, shredded
4 oz	113g	Snow peas - trimmed
1 oz	28g	Carrot - (2 oz) - thinly sliced (small)
2		Fresh waterchestnuts - peeled, sliced thin = (may used canned)
4		Scallions - thinly sliced
1 cup	160g / 5.6oz	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.

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"

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