Skinny Chinese Chicken Soup
Ingredients
Ingredients for Soup:
- 3 (14 oz) cans reduced-sodium chicken broth, I like Swanson’s
- 2 cups mushrooms, stemmed and sliced
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons sugar
- 1 tablespoon sherry, optional
- 1 tablespoon ginger (in a jar), see shopping tips
- 2 cups cooked chicken breasts, cut into small chunks, see shopping tips
- 1¼ cups frozen or fresh edamame, shelled
- ½ cup scallions (green onions), sliced
- 1½ cups cooked brown rice, I love Basmati brown rice, see shopping tips
Ingredients for Garnish: (optional)
- ¼ cup scallions, sliced
- Sesame seeds
Instructions
- In a large pot, add chicken broth, mushrooms, soy sauce, sugar, sherry and ginger and mix well. Turn heat up to a boil, then turn down to a simmer and cook for 15 minutes.
- Stir in the chicken, edamame, and ½ cup scallions. Continue to cook for 10 more minutes. Add brown rice and cook for an additional 5 minutes.
- Ladle 1 cup into each bowl. Sprinkle with a little scallions and sesame seeds, if desired.
Nutrition
Serving: 1cupCalories: 211kcalCarbohydrates: 24gProtein: 19gFat: 4gCholesterol: 17mgSodium: 769mgFiber: 3gSugar: 7gBlue Smart Points: 4Green Smart Points: 5Plus Points: 5