The peppery, slightly sweet flavor of gingerroot permeates the soup.
Servings10cups
Prep Time
Ingredients
1 1/2poundsboneless skinless chicken breast halves
1tablespooncanola oil
2-3teaspoonsminced gingerroot
1teaspoonMinced Garlic
3cans chicken broth with 1/3 less salt14 1/2 ounce
2cupscooked wild rice
2tablespoonslite soy sauce
1/2poundsnow peasstrings removed, sliced diagonally in half
1/2cupgreen onionsdiagonally sliced
Instructions
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).