Chicken-Ginseng Soup

Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell
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.

Yield:

8 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Ying Chang Compestine,

January 2002