ASIAN-STYLE BIG BOWL SOUP

Asian-Style Big Bowl Soup image

Rice provides a simple addition to a flavorful chicken and vegetable soup that's ready in 35 minutes. Perfect if you love Asian cuisine.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

2 cups hot cooked instant rice (cooked as directed on package, omitting margarine and salt)
1 tablespoon sesame oil
1 clove garlic, finely chopped
1/4 cup chopped green onions
3 cans (14 ounces each) fat-free chicken broth with 33% less sodium
1 cup chopped carrots
2 cups chopped cooked chicken breast
1 cup chopped bok choy or spinach
1 can (8 ounces) sliced water chestnuts, drained
1/8 teaspoon pepper

Steps:

While rice is cooking, heat oil in 4-quart nonstick Dutch oven over medium-high heat. Cook garlic and onions in oil about 30 seconds or until garlic is golden.
Increase heat to high. Add broth and carrots; cover and heat to boiling, stirring occasionally.
Reduce heat to medium-low. Stir in remaining ingredients except rice; cover and simmer 10 minutes to blend flavors.
To serve, place 1/2 cup cooked rice in each of 4 individual shallow soup plates. Ladle about 2 cups soup into each soup plate.

Nutrition Facts : Calories 350, Carbohydrate 39 g, Cholesterol 55 mg, Fat 1, Fiber 3 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 2 g, TransFat 0 g