- 4 cans (14.5 oz. each) reduced-sodium chicken broth, divided
- 5 quarter-size slices fresh ginger
- 2 large garlic cloves
- 1 pound boned, skinned chicken breast halves, cut into large chunks
- calories 81
- caloriesfromfat 16 %
- protein 15 g
- fat 1.5 g
- satfat 0.3 g
- carbohydrate 1.3 g
- fiber 0.1 g
- sodium 541 mg
- cholesterol 36 mg
How to Make It
Bring 3 cans broth to a boil in a pot with ginger and garlic. Add chicken, cover, and remove from heat. Let sit, stirring occasionally, until chicken is cooked, 15 minutes.
Using a slotted spoon, transfer chicken to a serving bowl. Add remaining 1 can broth to pot and bring to a boil. Serve broth and chicken in separate bowls.
Make ahead: Up to 1 day. Bring all broth to a boil with chicken, then remove chicken and chill separately from broth.