Ingredients40 m servings 95 cals
- 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 g fat; 6.5 g carbohydrates; 13.5 g protein; 30 mg cholesterol; 1005 mg sodium. Full nutrition
ReviewsRead all reviews 15
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!