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Asian Chicken Soup
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1 lb boneless skinless chicken breasts
28 oz low fat unsalted chicken broth
1 cup cold water
1 medium red bell peppers , cut into 3/4-inch pieces
1/3 cup fresh chopped green onion
1 tbsp low sodium soy sauce
1 tsp ground ginger , grated
1/8 tsp hot red pepper flakes , crushed
6 oz frozen sugar snap pea pods , halved crosswise
2 cup napa cabbage , shredded
1 eggs
Recipe Categories
Main Dishes
Side Dishes
Appetizers & Dips
Soups & Stews

1 Cut chicken into bite-size pieces. Place chicken in a 3 1/2- or 4-quart slow cooker.
2 Stir in chicken broth, water, sweet pepper, green onions, soy sauce, ginger, and crushed red pepper.
3 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
4 If using low-heat setting, turn to high-heat setting. Stir in pea pods and cabbage.
5 In a small bowl beat egg well. Slowly add egg to soup, stirring gently. Cover and cook for 10 additional minutes. Serve hot.

Makes 4 Servings

Nutritional Info Per Serving: Calories 230.9 ; Carbs 7.2 g; Fiber 2.1 g; Total Fat 4.3 g
Sodium 316 mg