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Asian Chicken, Rice, and Vegetable Soup

Recipe by Deborah Puette
Asian Chicken, Rice, and Vegetable Soup is a one pot meal. Mann’s Broccoli Cole Slaw eliminates a lot of chopping. It adds a great nutrition boost to my Asian chicken soup.
Asian Chicken Rice and Vegetable Soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield: 5 servings

Ingredients

  • 1 tablespoon sesame oil
  • ½ pound chicken tenders, sliced into strips approximately ½ inch wide and 1 inch long
  • 2 ounces shitake mushrooms, stems removed and cut into strips
  • 2 teaspoons peeled and minced ginger root
  • 2 teaspoons minced garlic
  • 48 ounce container of all natural chicken broth
  • 8 ounce can water chestnuts, undrained
  • 2 small scallions, sliced with roots removed
  • 2 cups Mann’s Broccoli Cole Slaw
  • 1/2 teaspoon salt
  • 1/3 cup soy sauce
  • 1 tablespoon sesame oil
  • 2/3 cup cooked rice

Instructions

  1. Add 1 tablespoon sesame oil to a medium skillet and place over low-medium heat. Add chicken and cook for 2 minutes. Turn chicken and add mushrooms, ginger root, and garlic and cook 2 minutes more.
  2. In a medium soup pot add the chicken broth, water chestnuts, scallions, Mann's Broccoli Cole Slaw, salt, and soy sauce and heat to medium heat and simmer for 12 minutes.
  3. In a medium skillet add the sesame oil and heat to low. Add the cooked rice and brown for 4 minutes, stirring constantly. Remove from heat and pour into soup pot. Serve immediately.

Cook's notes

A quick week night meal.