Asian Chicken Soup

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Asian Chicken Soup Yields: About 9 1/2 cups or 4 main-dish servings Cook Time: 25 minutes Total Time: 50 minutes Basic Chicken Soup 2 slices (1/8-inch-thick each) fresh ginger 1/2 cup regular long-grain rice 1 bunch (about 6 ounces) watercress, thick stems removed 2 medium green onions, sliced 1 tablespoon soy sauce 1/2 teaspoon Asian sesame oil 1. In 4-quart saucepan, heat oil over medium heat. Add onion and cook until tender and lightly browned, about 5 minutes, stirring

occasionally. 2. Add carrots, celery, chicken broth, pepper, and 3 cups water; heat to boiling over high heat. Add chicken and ginger to saucepan and reduce heat to low. Cover saucepan and simmer 8 to 10 minutes, until chicken just loses its pink color throughout and carrots and celery are tender. Remove saucepan from heat. 3. Using slotted spoon or tongs, remove chicken from saucepan to plate; cool slightly until easy to handle. With fingers or forks, pull chicken into shreds. 4. Return chicken to soup; heat through. Meanwhile, prepare rice as label directs. With slotted spoon, remove ginger slices from soup and discard. Complete soup as in step 4, adding cooked rice, watercress, green onions, soy sauce, and sesame oil to soup with shredded chicken. Based on individual serving. Calories: 245 Total Fat: 5 g

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