Ingredients40 m servings 95
- Bring the chicken stock, water, ginger, garlic, and soy sauce to a simmer in a large pot over medium-high heat. Stir in the chicken, and return to a simmer. Reduce heat to medium-low, and continue simmering until the chicken is tender and no longer pink on the inside, about 15 minutes.
- Stir in the snow peas and carrot, and simmer 5 minutes. Add the mushrooms, and continue simmering until the vegetables are tender, about 3 minutes. Stir in the green onions, and serve.
Per Serving: 95 calories; 1.8 6.5 13.5 30 1005 Full nutrition
ReviewsRead all reviews 17
This soup is awesome. My kids asked me to make it the very next day....So we ended up having it two days in a row. The second day we added water chestnuts and bamboo shoots. I added more garl...
First, I doubled the recipe as I had to feed four, and my DH loves his Asian food, so I figured he'd eat more than 1 bowl. I served it as an appetizer before a ginger-garlic stir-fry. I did ad...
This is a nice and light soup I did add some bean sprouts and shredded carrots.
This was pretty good. It seemed a little bland, but I'm not sure what else you could add, maybe more garlic? Next time I will cook the vegetables longer, we don't like crunchy vegetables in our ...
A very quick and easy dish. My GF and I were surprised at how good it tasted, and the calorie count allowed us to go back for seconds without feeling guilty.
This recipe was really good! I doubled the ingredients for the broth and added some whole wheat noodles to it before adding in the veggies. I didn't add the snow peas since I didn't have them. I...
Super easy and tasty, and a great cure for a sore throat. I skipped the scallions and peas because I didn't have any, and doubled the mushrooms to add a little more bulk. I also doubled the ga...
I made this soup with the addition of prawns and Asian noodles. Everyone loved it!