ASIAN CHICKEN AND VEGETABLE SOUP

Asian Chicken and Vegetable Soup image

Provided by Molly O'Neill

Categories one pot, soups and stews, appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

6 cups chicken broth
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

Steps:

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.
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.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 4 grams, Carbohydrate 37 grams, Fat 6 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 585 milligrams, Sugar 8 grams, TransFat 0 grams