Warming Chicken and Asian Vegetable Soup

  • Yield 4 servings
  • Prep 10 mins
  • Cook 20 mins

Snow peas, ginger, and fresh mint combine in this Asian-inspired chicken soup.

National Chicken Council


4 -- chicken breast halves, boneless and skinless, cut into thin slivers
8 cups chicken broth
1 tablespoon chili paste
1 piece ginger, about 4 inches wide, unpeeled, chopped coarsely
2 tablespoons sesame oil
2 -- carrots, diced
1 cup snow peas, sliced
4 -- scallions, sliced
1 cup bean sprouts
1/2 cup chopped fresh mint


  1. In a large soup pot or dutch oven, place chicken broth, chili paste, garlic, ginger and sesame oil.  Bring mixture to a simmer over high heat.  Reduce heat to low; simmer 15 minutes.
  2. In another large pot, place chicken slices and carrots.  Strain heated broth over chicken and carrots.  Simmer over medium-low heat for 3 minutes. Stir in snow peas; simmer 1 minute.  Stir in scallions, bean sprouts and mint; simmer an additional 2 minutes. Serve hot.



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