Soups

Asian Mushroom and Chicken Soup

87

This hearty chicken noodle soup with an Asian twist will tantalize your tastebuds!

6
1 Tbsp Sesame oil
1 ½ lb chicken breasts, diced
3 carrots, sliced
2 ribs celery, chopped
1/3 cup chopped celery leaves
1 onion chopped
6 cups chicken broth
1/3 cup teriyaki sauce
¼ cup chili garlic sauce
2 tbsp fresh cilantro, chopped
¼ cup chopped fresh basil
1 16 oz pkg refrigerated wonton wrappers
2 cups sliced shitake mushrooms
green onion tops cut into 2 inch long slivers
Heat sesame oil in a large skillet. Sauté chicken in skillet over high heat until chicken is browned, about 5 min. Remove chicken from skillet using a slotted spoon and keep warm. Add carrots, celery, celery leaves, and chopped onion to hot pan. Sauté about 10 minutes or until vegetables are soft. Stir in chicken broth, teriyaki and chili garlic sauce. Bring to a boil. Reduce heat and simmer 10 minutes. Return chicken to pot, along with cilantro and basil. Simmer 10 minutes more. Meanwhile cut wonton wrappers into ¼ inch wide strips. Separate them and dump them into the simmering broth all at once, stirring constantly. Add sliced mushrooms. Cook just until mushrooms are cooked through about another 3-4 min. Serve with green onion “threads” as a garnish.
Nutritions

Calories
157

Sodium
1895mg
78% DV

Fat
5g
8% DV

Protein
6g
12% DV

Carbs
23g
7% DV

Fiber
6g
26% DV