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Asian Vegetable, Chicken & Shrimp Soup
Date added: December 6, 2007
- Servings: 6 change
- Calories per serving: 141
- Prep time: 15
- Cook time: 15
Ingredients
- 8 ounce-weight shrimp, mixed species, raw, med
- 1 cooking spray, 1/3 sec spray
- 12 ounce-weight chicken breast, skinless, boneless cut into bite-size pieces
- 4 cup broth, chicken, light, fat free, rducd sod, cnd
- 2 cup water, tap
- 8 ounce-weight sprouts, kidney bean, mature, fresh
- 1 cup broccoli, florets, fresh
- 8 ounce-weight mushrooms, drained, can
- 1/2 pepper, sweet green or red chopped
- 4 green onion diagonally sliced into 1-inch-long pieces
- 2 tbsp soy sauce, shoyu, low sodium
- 1/8 tsp spice, pepper, black, ground
Recipe Method
1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Set aside. Coat an unheated 4-quart Dutch oven with nonstick cooking spray. Preheat over medium heat. Add chicken; cook and stir until no longer pink.
2. Add chicken broth and water to Dutch oven. Bring to a boil. Add shrimp,
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 141 | 7% |
| Fat 2g | 3% |
| Cholesterol 90mg | 30% |
| Sodium 720mg | 30% |
| Carbohydrates 6g | 7% |
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