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Asian-Style Big Bowl Soup
Asian-Style Big Bowl Soup
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Prep Time:
25 minutes
Total Time:
25 minutes
Quick and delicious Asian-inspired soup with chicken, veggies, and rice ready in just 35 minutes.
Ingredients:
  • 2 cups hot cooked instant rice (cooked as directed on package, omitting margarine and salt)
  • 1 tablespoon sesame oil
  • 1 clove garlic, finely chopped
  • 1/4 cup chopped green onions
  • 3 cans (14 ounces each) fat-free chicken broth with 33% less sodium
  • 1 cup chopped carrots
  • 2 cups chopped cooked chicken breast
  • 1 cup chopped bok choy or spinach
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/8 teaspoon pepper
Instructions:
  • As the rice simmers, warm oil in a 4-quart nonstick Dutch oven over medium-high heat. Sauté garlic and onions until fragrant, about 30 seconds or until garlic turns golden.
  • Turn up the heat to high. Pour in the broth and add the carrots. Cover the pot and bring it to a boil, stirring occasionally.
  • Lower the heat to a gentle medium-low. Add all remaining ingredients except the rice into the pot. Cover and let it simmer for 10 minutes to allow the flavors to meld together.
  • In each of 4 individual shallow soup plates, spoon 1/2 cup cooked rice. Then, generously ladle 2 cups of soup into each soup plate.

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