Chinese Chicken And Shrimp Soup Recipe

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Servings: 4


Cost per serving $3.57 view details
  • 5 c. low-sodium chicken broth
  • 2 Tbsp. finely minced fresh ginger
  • 2 tsp reduced-sodium soy sauce - (to 3 tspns)
  • 12 ounce boneless skinless chicken breasts cut 1/2" cubes
  • 6 ounce mushrooms sliced
  • 3 c. thinly-sliced bok choy
  • 1 c. cubed hard tofu in 1/2" cubes
  • 1/2 c. sliced green onions
  • 8 ounce small cooked shrimp
  • 1/4 c. minced cilantro Grnd red pepper (cayenne) or possibly chili oil (optional)


  1. In a 4- to 5-qt pan, combine broth, ginger, and soy sauce; bring to a boil over high heat. Add in chicken, mushrooms, bok choy, tofu, and onions. Reduce heat, cover, and simmer till chicken is no longer pink in center; cut to test (about 2 min).
  2. Remove pan from heat and stir in shrimp and cilantro. Season to taste with red pepper, if you like.
  3. This recipe yields 4 to 6 servings.
  4. Comments: This Asian-style soup is ready to serve almost as soon as it boils. Once you've prepared the nourishing ingredients - chicken, shrimp, tofu, and vegetables - there's little left to do but combine and heat them, then savor the result.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 530g
Recipe makes 4 servings
Calories 222  
Calories from Fat 47 21%
Total Fat 5.25g 7%
Saturated Fat 1.18g 5%
Trans Fat 0.02g  
Cholesterol 118mg 39%
Sodium 385mg 16%
Potassium 805mg 23%
Total Carbs 8.5g 2%
Dietary Fiber 0.9g 3%
Sugars 2.2g 1%
Protein 36.09g 58%
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