Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Asian Gingered Chicken Soup/stew Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Tablespoon(s) Each vegetable and sesame
1 Clove garlic, minced
3/4 Teaspoon(s) Ground ginger, or quarter
piece fresh ginger
4 Cup(s) Each chicken broth and water
1 Cup(s) Long grain rice
1 Pound(s) Frozen chicken, cut into
10 Ounce(s) Frozen petite peas, thawed
4 Tablespoon(s) Lemon Juice
1/2 Cup(s) Chopped fresh parsley, or
cilantro for garnish
4 Scallions, thinly sliced
Salt and freshly ground
Black pepper
Heat oil in a medium saucepan. Add garlic and ginger and saute for a
few seconds to release the aroma. Add the broth and water and bring to
a boil. Add the rice and boil for 10 minutes or until tender. Add the
frozen chicken and simmer just until cooked through. Add the peas and
simmer just to heat through. Season to taste with salt, pepper and
lemon juice. Remove the soup from the heat and add parsley and
scallions. Yield: 4 servings Recipe By :COOKING MONDAY TO FRIDAY
SHOW #MF6730 Posted to MC-Recipe Digest V1 #299 Date: Tue, 12 Nov
1996 22:19:21 -0500 From: Meg Antczak <>

Nutrition (calculated from recipe ingredients)
Calories: 714
Calories From Fat: 323
Total Fat: 36g
Cholesterol: 0mg
Sodium: 4644.4mg
Potassium: 1642mg
Carbohydrates: 60.3g
Fiber: 3.1g
Sugar: 6.8g
Protein: 34.9g

Scale this recipe to Servings [?]