Chinese Chicken Soup
Source of Recipe
allfood.com
Recipe Introduction
Menu: Chinese chicken soup , crispy chinese noodles , peas and carrot salad , honey almond gelato
Heads Up:
When you use the same cutting board to cut both vegetables and meat, cut the vegetables up first. That way you won’t have to wash the cutting board in between.
Makes 4 Servings
Menu Gameplan:
Step 1: prepare the peas and carrot salad
Step 2: cook the chinese chicken soup
Step 3: serve
Here's How to Make It in 20 Minutes:
Before You Start:
Bring the chicken broth and water to a boil in a 5- to 6-quart saucepan or Dutch oven, covered, over high heat.
Step 1: prepare the peas and carrot salad
1 tablespoon chopped red onion (1 small red onion)
1 cup stringed snow peas
1 cup pre-shredded carrots
½ cup frozen tiny peas
2 tablespoons rice vinegar
2 teaspoons vegetable oil
Salt and pepper to taste
1. Finely chop enough onion to measure 1 tablespoon. Stack the snow peas and slice them lengthwise into thin strips.
2. In a medium microwave-safe bowl, combine the onion, snow peas, carrots, frozen peas, vinegar, vegetable oil, and salt and pepper. Microwave on High for 1 minute, stirring once, or until the peas are defrosted. Place the bowl on the table with 4 salad plates.
Step 2: cook the chinese chicken soup
3 cans (14½ ounces each) fat-free reduced-sodium chicken broth
¾ cup water
1 teaspoon grated fresh ginger (½-inch piece fresh ginger)
2 tablespoons lite soy sauce
1 teaspoon toasted sesame oil
20 frozen gyoza or potstickers (1¼ pounds)
½ pound thin-sliced skinless boneless chicken breasts
4 cups fresh or thawed frozen precut Oriental stir-fry vegetables
¼ cup chopped scallions
1. Pour the chicken broth and water into a 5- to 6-quart saucepan or Dutch oven, cover, and bring to a boil over high heat.
2. Finely grate the ginger to measure 1 teaspoon. Stir the ginger, soy sauce, sesame oil, and gyoza or potstickers into the boiling liquid. Cover and bring to a boil. Reduce the heat to medium and simmer, covered, for 5 minutes.
3. While the soup simmers, slice the chicken breasts crosswise into ½-inch-wide strips.
4. Add the vegetables to the soup. Cover and return the mixture to a boil. Reduce the heat and simmer for 2 minutes, covered, or until the vegetables are tender. (Frozen vegetables will take 1 or 2 minutes longer to cook than fresh vegetables.)
5. Stir in the chicken strips and simmer for 1 minute, or until cooked through. Stir in the scallions and remove the pan from the heat.
Step 3: serve
1. Place the crispy Chinese noodles in a basket or bowl and serve with 2 shallow bowls of duck sauce for dipping.
2. Ladle the soup into deep bowls and serve.
3. Serve the salad on salad plates.
4. When ready for dessert, scoop the gelato into 4 dessert bowls. Serve.
Ingredients Shopping List:
Small red onion
Stringed snow peas
Pre-shredded carrots (from the produce department)
Frozen tiny peas
Fresh ginger
Frozen gyoza or potstickers
Skinless boneless chicken breasts, thin-sliced
Precut Oriental stir-fry vegetables, fresh or frozen
Scallions
Wide crispy Chinese noodles
Duck sauce
Honey almond gelato
Ingredients From Your Pantry:
Rice vinegar
Vegetable oil
Salt and pepper
Fat-free reduced-sodium chicken broth
Lite soy sauce
Toasted sesame oil
F.Y.I:
"This dumpling soup beats take-out. It makes a generous amount but is light. If you like spicy food, stir in a little Chinese chili paste."
- minutemeals’ Chef Sarah
Nutrition Information Per Serving:
Single serving is ¼ of total recipe
CALORIES 453
PROTEIN 33g
CARBS 42g
TOTAL FAT 17g
SAT FAT 5g
CHOLESTEROL 103mg
SODIUM 1731mg
FIBER 5g [reg soy sauce]
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