Asian Chicken ‘N Wild Rice Soup


Asian Chicken 'N Wild Rice Soup


10 cups


  • 1 1/2 pounds boneless skinless chicken breast halves
  • 1 tablespoon canola oil
  • 2-3 teaspoons minced gingerroot
  • 1 teaspoon Minced Garlic
  • 3 cans chicken broth with 1/3 less salt, 14 1/2 ounce
  • 2 cups cooked wild rice
  • 2 tablespoons lite soy sauce
  • 1/2 pound snow peas, strings removed, sliced diagonally in half
  • 1/2 cup green onions, diagonally sliced
The peppery, slightly sweet flavor of gingerroot permeates the soup.


  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.