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Daikon-and-Chicken Soup

Yield 1 1/2 quarts (serving size: 1 1/2 cups)

Ingredients

  • 1 (3-inch) fresh green chile
  • 3 tablespoons rice vinegar
  • 5 cups no-salt-added chicken broth
  • 2 cups thinly sliced, peeled daikon radish (about 1/2 pound)
  • 1 pound skinned, boned chicken breasts, thinly sliced
  • 2 tablespoons fish sauce
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon sugar
  • 2 cups hot cooked long-grain rice
  • Chopped fresh cilantro (optional)

Nutrition Information

  • calories 309
  • caloriesfromfat 12 %
  • fat 4.1 g
  • satfat 0.9 g
  • monofat 1.1 g
  • polyfat 0.7 g
  • protein 32.1 g
  • carbohydrate 32.5 g
  • fiber 1.8 g
  • cholesterol 66 mg
  • iron 2.6 mg
  • sodium 1286 mg
  • calcium 49 mg

How to Make It

  1. Remove stem from chile; cut chile in half lengthwise, and discard seeds. Combine chile and vinegar in a blender, and process until smooth; set aside.

  2. Bring broth to a simmer in a large saucepan; add radish, and cook 5 minutes. Add chile mixture, chicken, and next 3 ingredients; simmer 5 minutes or until chicken is done. Stir in rice; garnish with cilantro, if desired.