Lunch

Asian Soup with Shredded Chicken and Rice is for Lunch.

Asian Soup with Shredded Chicken and Rice takes 20 minutes to prepare.

Asian Soup with Shredded Chicken and Rice takes 55 minutes to cook.

Asian Soup with Shredded Chicken and Rice makes 4 servings.

The ingredients for Asian Soup with Shredded Chicken and Rice are:

6 cups low sodium chicken broth
3/4 cup chicken breast meat, cooked & shredded
1 cup brown rice, cooked & hot
1 can mushrooms, chopped
2 tablespoons Thai Red Curry Paste
1/2 cup peas
1/4 cup carrots, chopped
1/2 cup waterchestnuts, sliced
1 small onion, chopped
chopped scallions, optional
3 tablespoons olive oil
1 teaspoon ground ginger
2 tablespoons soy sauce
Salt & Pepper to taste

Here is how you make Asian Soup with Shredded Chicken and Rice:

1. Warm olive oil in saute pan with 1 tablespoon garlic powder, add carrots and saute for 3 minutes, add onions and saute for 2 more minutes.2. Add chicken broth, chicken meat, mushrooms, Thai Red Curry Paste, peas and remaining seasonings to large sauce pan over medium heat.3. Cook brown rice per package directions.4. Combine sauteed vegetables to Chicken broth mixture, bring to boil, cover and simmer for 2 minutes.5. Remove from heat and let stand for 30 minutes.6. Bring the soup back to a boil and simmer for 10 minutes.7. Remove from heat and add cooked rice. Garnish with chopped scallions, if preferredServing Size:?2.25 cups

The nutritional information for Asian Soup with Shredded Chicken and Rice is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 359.6

• Total Fat: 11.4 g
• Cholesterol: 77.7 mg
• Sodium: 3,076.4 mg
• Total Carbs: 31.1 g
• Dietary Fiber: 4.8 g
• Protein: 32.6 g

Asian Soup with Shredded Chicken and Rice is Asian cuisine.