Friday, March 23, 2012

Chinese Chicken and Vegetable Soup

1 TBSP oil
2 cups celery, sliced thin
2 cups cabbage, shredded
2 cups bean sprouts
2 cups cooked chicken breast, chopped
4 cups chicken stock
1 bunch green onions:
           whites thinly sliced
           greens cut into 1"pieces
1 tsp grated ginger
1 pinch Chinese Five Spice powder
salt and pepper

In a stockpot or dutch oven, heat oil over high heat. Add celery and cabbage and cook until softened. Add bean sprouts, chicken breast, stock, and enough water to come 1"over the vegetables. Bring to a boil and reduce heat to medium. Add the white part of the green onions, 5 spice and salt and pepper and cook about 10 minutes. Remove from heat and stir in the green part of the green onions.

This makes 8 servings, each with 119 calories, 2 grams of fat, 10 grams carbs, 4 grams fiber, 14 grams protein.

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