Rice provides a simple addition to a flavorful chicken and vegetable soup that's ready in 35 minutes. Perfect if you love Asian cuisine.
Asian-Style Big Bowl Soup
- Prep Time 25 min
- Total 25 min
- Servings 4
- Ingredients 10
Ingredients
- 2 cups hot cooked instant rice (cooked as directed on package, omitting margarine and salt)
- 1 tablespoon sesame oil
- 1 clove garlic, finely chopped
- 1/4 cup chopped green onions
- 3 cans (14 ounces each) fat-free chicken broth with 33% less sodium
- 1 cup chopped carrots
- 2 cups chopped cooked chicken breast
- 1 cup chopped bok choy or spinach
- 1 can (8 ounces) sliced water chestnuts, drained
- 1/8 teaspoon pepper
Instructions
-
Step1While rice is cooking, heat oil in 4-quart nonstick Dutch oven over medium-high heat. Cook garlic and onions in oil about 30 seconds or until garlic is golden.
-
Step2Increase heat to high. Add broth and carrots; cover and heat to boiling, stirring occasionally.
-
Step3Reduce heat to medium-low. Stir in remaining ingredients except rice; cover and simmer 10 minutes to blend flavors.
-
Step4To serve, place 1/2 cup cooked rice in each of 4 individual shallow soup plates. Ladle about 2 cups soup into each soup plate.
Nutrition
350
Calories
9g
Total Fat
30g
Protein
39g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 350
- Calories from Fat
- 80
- Total Fat
- 9g
- 13%
- Saturated Fat
- 2g
- 10%
- Trans Fat
- 0g
- Cholesterol
- 55mg
- 19%
- Sodium
- 170mg
- 7%
- Potassium
- 710mg
- 20%
- Total Carbohydrate
- 39g
- 13%
- Dietary Fiber
- 3g
- 11%
- Sugars
- 2g
- Protein
- 30g
% Daily Value*:
- Vitamin A
- 130%
- 130%
- Vitamin C
- 15%
- 15%
- Calcium
- 8%
- 8%
- Iron
- 15%
- 15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
2 1/2
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