Korean Chicken Soup
http://www.eatingwell.com/recipes/korean_chicken_soup.html
From EatingWell: January/February 1995, The Simple Art of EatingWellThis quick and easy spicy chicken soup recipe is made with leftover cooked chicken and is spiked with garlic, ginger and hot sauce.
6 servings, generous 1 cup each | Active Time: 20 minutes | Total Time: 35 minutes
Ingredients
- 8 cups reduced-sodium chicken broth
- 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 or hot chile sauce
- 1 cup shredded cooked chicken (see How To)
- 2 scallions, finely chopped
- 1 tablespoon sesame seeds, toasted (see Tip)
Preparation
- Combine broth, garlic and ginger in a Dutch oven; 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 (or sauce) to taste. Add chicken and heat through. Garnish with scallions and sesame seeds.
Nutrition
Per serving : 149 Calories; 2 g Fat; 0 g Sat; 1 g Mono; 20 mg Cholesterol; 18 g Carbohydrates; 13 g Protein; 1 g Fiber; 857 mg Sodium; 392 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch, 1 1/2 lean meat
Tips & Notes
- How To Poach Chicken Breasts: If you don’t have leftover chicken but you want to make a recipe that calls for cooked chicken, the easiest way to cook it is to poach it. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. (1 pound raw chicken = about 2 1/2 cups chopped or shredded cooked chicken)
- 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.