Daikon-and-Chicken Soup

Yield: 1 1/2 quarts (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 309
  • Calories from fat: 12%
  • Fat: 4.1g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 32.1g
  • Carbohydrate: 32.5g
  • Fiber: 1.8g
  • Cholesterol: 66mg
  • Iron: 2.6mg
  • Sodium: 1286mg
  • Calcium: 49mg


  • 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)


  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.
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