Asian Chicken 'N Wild Rice Soup

The peppery, slightly sweet flavor of gingerroot permeates the soup.
Servings 10 cups
Prep Time


  • 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


  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).