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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 188
  • Calories from fat: 29%
  • Fat: 6.1g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 2.5g
  • Protein: 18.2g
  • Carbohydrate: 16.9g
  • Fiber: 2.4g
  • Cholesterol: 36mg
  • Iron: 0.9mg
  • Sodium: 209mg
  • Calcium: 33mg

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

  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.
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