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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Asian Soup with Shredded Chicken and Rice

Source: dLife

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	262.0

Total Carbs	24.8 g

Dietary Fiber	2.3 g

Sugars	2.8 g

Total Fat	3.9 g

Saturated Fat	1.0 g

Unsaturated Fat	0.8 g

Potassium	825.6 mg

Protein	32.2 g

Sodium	250.9 mg

Dietary Exchanges 3.9 Fat, 1.4 Vegetables, 0.7 Starch, 3.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Place the mushrooms, garlic, chile pepper, ginger, chicken broth, and soy sauce in a large soup pot. Boil over medium heat for 2 minutes.
Remove from the heat, cover, and let stand for 30 minutes.
Using a slotted spoon, remove the black mushrooms and slice them, placing them in the pot afterwards.
Bring mixture back to a boil. Add remaining ingredients, except for the scallions and rice. Lower heat and simmer, partially covered, for 10 minutes.
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.