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Chicken-Ginseng Soup

Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell
Yield 8 servings (serving size: 1 1/2 cups)
The Chinese believe cold drinks are harmful to the digestive system, so soup is served not as a first course, but as a beverage with a meal. Because it's more readily available than fresh ginseng, we tested the recipe with ginseng tea.

Ingredients

  • 2 tablespoons vegetable oil
  • 2 cups chopped onion
  • 2 tablespoons diced peeled fresh ginger
  • 6 garlic cloves, minced
  • 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
  • 3 cups water
  • 3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • 3 cups fresh or frozen yellow corn
  • 4 bags ginseng tea or 2 sliced ginseng roots
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper

Nutrition Information

  • calories 188
  • caloriesfromfat 29 %
  • fat 6.1 g
  • satfat 1.4 g
  • monofat 1.2 g
  • polyfat 2.5 g
  • protein 18.2 g
  • carbohydrate 16.9 g
  • fiber 2.4 g
  • cholesterol 36 mg
  • iron 0.9 mg
  • sodium 209 mg
  • calcium 33 mg

How to Make It

  1. Heat the oil in a Dutch oven over medium-high heat. Add onion, ginger, and garlic cloves; sauté 2 minutes. Add chicken; sauté 4 minutes. Add water and broth; bring to a boil. Stir in corn and ginseng tea; bring to a boil. Reduce heat; simmer 20 minutes. Sprinkle with salt and pepper.