Source: dLife

A chicken and rice soup with savory Asian vegetables and spices.

Servings

4 Mushrooms, shiitake, dried , rinsed (black mushrooms)
1 large garlic cloves , minced
1 serrano chili peppers , seeded and minced (or Thai Chile pepper)
1 tbsp fresh ginger root , minced
6 cup Broth, chicken, low sodium, canned
2 tsp low sodium soy sauce
12 oz boneless skinless chicken breasts , poached and shredded (about 2 breast halves)
4 oz snow peas , trimmed
1 small carrots, fresh, 5 1/2" long , 2 ounces, thinly sliced
2 Waterchestnuts, Chinese, fresh , peeled and thinly sliced (may used canned)
4 scallions , thinly sliced
1 cup cooked white rice , hot

1 Place the mushrooms, garlic, chile pepper, ginger, chicken broth, and soy sauce in a large soup pot. Boil over medium heat for 2 minutes.
2 Remove from the heat, cover, and let stand for 30 minutes.
3 Using a slotted spoon, remove the black mushrooms and slice them, placing them in the pot afterwards.
4 Bring mixture back to a boil. Add remaining ingredients, except for the scallions and rice. Lower heat and simmer, partially covered, for 10 minutes.
5 Mix in the scallions and ladle the soup into wide bowls. Place 1/4 cup of the hot rice in the center of each bowl. Serve immediately.

To save time, you may wish to use canned mixed Chinese vegetables, found in the Asian foods section of most major grocery stores.