Asian-Style Big Bowl Soup

Rice provides a simple addition to a flavorful chicken and vegetable soup that's ready in 35 minutes. Perfect if you love Asian cuisine.

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4

2
cups hot cooked instant rice (cooked as directed on package, omitting margarine and salt)
1
tablespoon sesame oil
1
clove garlic, finely chopped
1/4
cup chopped green onions
3
cans (14 ounces each) fat-free chicken broth with 33% less sodium
1
cup chopped carrots
2
cups chopped cooked chicken breast
1
cup chopped bok choy or spinach
1
can (8 ounces) sliced water chestnuts, drained
1/8
teaspoon pepper

  • 1 While rice is cooking, heat oil in 4-quart nonstick Dutch oven over medium-high heat. Cook garlic and onions in oil about 30 seconds or until garlic is golden.
  • 2 Increase heat to high. Add broth and carrots; cover and heat to boiling, stirring occasionally.
  • 3 Reduce heat to medium-low. Stir in remaining ingredients except rice; cover and simmer 10 minutes to blend flavors.
  • 4 To serve, place 1/2 cup cooked rice in each of 4 individual shallow soup plates. Ladle about 2 cups soup into each soup plate.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
55mg
55%;
Sodium
170mg
170%;
Total Carbohydrate
39g
39%
(Dietary Fiber
3g
3%
  Sugars
2g
2%
),
Protein
30g
30%
;
% Daily Value*:
Vitamin A
130%;
Vitamin C
15%;
Calcium
8%;
Iron
15%;
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.