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Asian Soup with Shredded Chicken and Rice
Source: dLife

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

Prep Time: 40 minutes
Cook Time: 15 minutes
Difficulty: Easy

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
, 1 1/2 Vegetables , 1 Starch , 3 1/2 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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Ingredients Directions
  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.

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