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Asian-Style Big Bowl Soup

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Asian-Style Big Bowl Soup
  • Prep 25 min
  • Total 25 min
  • Servings 4
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Rice provides a simple addition to a flavorful chicken and vegetable soup that's ready in 35 minutes. Perfect if you love Asian cuisine.
Updated Sep 1, 2010

Ingredients

  • 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

Steps

  • 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

350 Calories, 9g Total Fat, 30g Protein, 39g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
80
Total Fat
9g
13%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
55mg
19%
Sodium
170mg
7%
Potassium
710mg
20%
Total Carbohydrate
39g
13%
Dietary Fiber
3g
11%
Sugars
2g
Protein
30g
% Daily Value*:
Vitamin A
130%
130%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
15%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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