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Korean Chicken Soup

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Source: © EatingWell Magazine

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Active Time:  15 Minutes
Total Time:  30 Minutes
Yield:  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

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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

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A World of Chicken Soup

Nutrition Facts per Serving
Yield: Yield: 6 servings, generous 1 cup each

Calories:

162

Fat. Total:

Protein:

14g

Carbohydrates, Total:

18g

Fat, Saturated:

Fiber:

Cholesterol:

27mg

Sodium:

305mg

% Cal. from Fat:

17%

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