Asian Chicken Soup Recipe

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Tasty and satisfying, this easily prepared chicken soup is brimming with chicken, fresh vegetables, and the robust flavors characteristic of Asian cuisine.
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  • 1/3 soy sauce - regular or low sodium
  • 1/3 rice vinegar
  • 1/4 teriyaki sauce
  • 2 ginger - fresh and grated
  • 14 1/2 chicken broth
  • 1 1/2 chicken breasts - boneless, skinless and cut into 1 inch pieces
  • 15 baby carrots - cut in quarters or chopped
  • 2 Brussels sprouts - thinly sliced or shredded
  • 2 green onions - sliced
Container: large saucepan
  • Combine the soy sauce, vinegar, teriyaki sauce, ginger and chicken broth in a saucepan and bring it all to a boil.
  • 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.
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