Tasty and satisfying, this easily prepared chicken soup is brimming with chicken, fresh vegetables, and the robust flavors characteristic of Asian cuisine.

Ingredients

1/3	cup soy sauce (regular or low sodium)
1/3	cup rice vinegar
1/4	cup teriyaki sauce
2	tablespoons ginger, fresh and grated
14 1/2	ounces chicken broth
1 1/2	pounds chicken breasts - boneless, skinless and cut into 1 inch pieces
15	baby carrots, cut in quarters/chopped
2	cups brussels sprouts, thinly sliced/shredded
2	green onions, sliced

Directions

1. Combine the soy sauce, vinegar, teriyaki sauce, ginger and chicken broth in a saucepan and bring it all to a boil
   
   
2. Reduce to a simmer and add the chicken and carrots
   
   
3. Cook for 6-10 minutes
   
   
4. Stir in the Brussels sprouts and continue cooking until the chicken is cooked through, approximately 5 minutes
   
   
5. Divide amoung soup bowls, garnish with chopped green onions
   
   
6. Serve with a warm crusty bread. You can also use leftover chicken or turkey and cook the soup just until the carrots are tender.
   
   

Categories

Soup

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very high in niacin High in phosphorus High in selenium Very high in vitamin A High in vitamin B6 High in vitamin C

Bad points High in cholesterol Very high in sodium