Asian Chicken Soup Prep Time: 25 minutes Cook Time: 20 minutes Servings: 4 Ingredients - 1/3 cup soy sauce - regular or low sodium - 1/3 cup rice vinegar - 1/4 cup teriyaki sauce - 2 tablespoons ginger - fresh and grated - 14 1/2 ounces chicken broth - 1 1/2 pounds chicken breasts - boneless, skinless and cut into 1 inch pieces - 15 baby carrots - cut in quarters or chopped - 2 cups Brussels sprouts - thinly sliced or shredded - 2 green onions - sliced    Tasty and satisfying, this easily prepared chicken soup is brimming with chicken, fresh vegetables, and the robust flavors characteristic of Asian cuisine.   Directions Combine the soy sauce, vinegar, teriyaki sauce, ginger and chicken broth in a saucepan and bring it all to a boil.	1

	Reduce to a simmer and add the chicken and carrots. Cook for 6-10 minutes. Stir in the Brussels sprouts and continue cooking until the chicken is cooked through, approximately 5 minutes. Divide amoung soup bowls, garnish with chopped green onions. Serve with a warm crusty bread. Note: You can also use leftover chicken or turkey and cook the soup just until the carrots are tender.	2