Chicken-Ginseng Soup

Chicken-Ginseng Soup Recipe
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

Cooking Light

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.

Ying Chang Compestine,

Cooking Light

January 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note