Asian Chicken 'N Wild Rice Soup
The peppery, slightly sweet flavor of gingerroot permeates the soup.
Servings 10 cups
boneless skinless chicken breast halves
cans chicken broth with 1/3 less salt
14 1/2 ounce
cooked wild rice
lite soy sauce
strings removed, sliced diagonally in half
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).