Asian-Style Big Bowl Soup

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

Minutes

Total Time

25

Minutes

Makes

4

servings

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.
Makes 4 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 2g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 170mg;
  • Total Carbohydrate 39g
    • (Dietary Fiber 3g,
    • Sugars 2g),
  • Protein 30g;
Percent Daily Value*:
    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.