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Korean Chicken Soup

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  30 Minutes
  6 servings, generous 1 cup each
Fresh ginger, garlic and hot sauce infuse this chicken soup with rich flavor. Make it a meal: Scallion Flat Breads and Sauteed Spinach with Toasted Sesame Oil make nice accompaniments.
RECIPE INGREDIENTS
8 cups  Homemade chicken Broth (see recipe link above)
2 tablespoons  finely chopped garlic
2 tablespoons   finely grated fresh ginger
1/2 cup  uncooked white rice
1 tablespoon   reduced-sodium soy sauce
1 teaspoon   toasted sesame oil
1-2 teaspoons   hot chile paste
1 cup  shredded cooked chicken
2 scallions  , finely chopped
1 tablespoon   sesame seeds, toasted (see Tip)

Tip: To toast sesame seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Other necessary recipes:
Homemade Chicken Broth
DIRECTIONS
Combine broth, garlic and ginger in a large pot; bring to a boil over high heat. Add rice, reduce the heat to medium-low and simmer until the rice is tender, 12 to 15 minutes. Stir in soy sauce and sesame oil; add chile paste to taste. Add chicken and heat just until warmed through. Ladle the soup into bowls and garnish with scallions and sesame seeds.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 A World of Chicken Soup
Nutrition Facts per Serving
Yield:   6 servings, generous 1 cup each
Calories: 162
Fat. Total: 3g
Protein: 14g
Carbohydrates, Total: 18g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 27mg
Sodium: 305mg
% Cal. from Fat: 17%
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