Lunch

Jenn's Asian Chicken-veggie soup is for Lunch.

Jenn's Asian Chicken-veggie soup takes several minutes to prepare.

Jenn's Asian Chicken-veggie soup takes several minutes to cook.

Jenn's Asian Chicken-veggie soup makes 8 servings.

The ingredients for Jenn's Asian Chicken-veggie soup are:

Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup, 7 serving (remove)
Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup, 4 serving (remove)
Chicken Breast, no skin, 1 breast, bone and skin removed (remove)
Water chestnuts, 1 cup slices (remove)
*Mushroom button-Safeway, 0.5 cup (remove)
*Snow Peas, fresh, 1 cup (remove)
Leeks, 4 leek (remove)
Sesame Oil, 1 tbsp (remove)
Fortune Avenue Chicken Won Ton, 1 package (15), 1 serving (remove)
*Lemon Juice, 1 fl oz (remove)
Ginger Root, 5 slices (1" dia) (remove)

Here is how you make Jenn's Asian Chicken-veggie soup:

Combine ingredients except peas and wontons in a large soup pot and bring to a boil. While waiting for it to boil, boil water in another pot and prepare wontons as indicated on the package. When larger pot is boiling, turn to low, add snow peas and now-cooked wontons, cover, and simmer.Serving Size: Makes 8 servings of about 2-3 cups eachNumber of Servings: 8Recipe submitted by SparkPeople user GROUCHYJENN.

The nutritional information for Jenn's Asian Chicken-veggie soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 161.9

• Total Fat: 4.6 g
• Cholesterol: 22.8 mg
• Sodium: 277.6 mg
• Total Carbs: 18.2 g
• Dietary Fiber: 2.9 g
• Protein: 11.3 g

Jenn's Asian Chicken-veggie soup is Asian cuisine.