Asian Chicken and Vegetable Soup

By Molly O'Neill

Total Time
35 minutes
Rating
4(25)
Comments
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Ingredients

Yield:4 servings
  • 6cups chicken broth
  • 8ounces boneless, skinless chicken breasts
  • 3tablespoons Chinese black-bean sauce
  • 1cup carrots, peeled and cut into medium dice
  • 1cup celery, peeled and cut into medium dice
  • 1cup shiitake mushrooms, peeled and cut into medium dice
  • 2scallions, thinly sliced
  • 1cup cooked white rice
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

313 calories; 6 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 26 grams protein; 585 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

Ratings

4 out of 5
25 user ratings
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Comments

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ZuQu

This is really tasty. I used a homemade duck broth that I made with our Christmas duck. Put a small scoop of rice in a bowl and topped with the soup. Also added some dried shitaki mushrooms. Sautéed all the veggies in duck fat before adding to the soup. ;-)

Ingrid

Following some other comments we added 8 cups of chicken stock, and rice vinegar plus rice noodles. At the very end I splashed asian hot sauce to give a kick. It was really good - I will make this again.

Lisa Z.

I liked the simplicity of preparation and nice flavor of the soup. I added less Chinese black bean sauce as my brand was quite salty. Increased the vegetables a bit, added a few parsnips, chopped. Also used Soba noodles rather than rice. Could easily be main course as it was quite filling.

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