Oriental Chicken ‘N Wild Rice Soup

Servings:*

cups

Ingredients

The peppery, slightly sweet flavor of gingerroot permeates the soup.

Directions

  1. Slice chicken into julienne strips. In large kettle or Dutch oven, heat oil over medium-high heat. Stir-fry chicken 2 minutes. Add gingerroot and garlic; stir-fry 1 minute. Stir in chicken broth, wild rice and soy sauce. Bring to a boil; reduce heat. Simmer, covered, 10 minutes. Stir in snow peas and onions; heat through (about 1 minute).
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.