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Chinese Chicken & Shrimp Soup Recipe
|Regular strength chicken broth||5 Cup (80 tbs)|
|Chopped ginger||2 Tablespoon|
|Soy sauce||2 Teaspoon|
|Chicken breast||1 Pound, skinned, boned, and cut into 1/4-inch cubes|
|Mushrooms||6 Ounce, sliced|
|Sliced bok choy||3 Cup (48 tbs)|
|Cubed firm tofu||1 Cup (16 tbs) (About 1/2-Inch Cubes)|
|Sliced green onions||1⁄2 Cup (8 tbs) (Including Tops)|
|Cooked shrimp||1⁄2 Pound|
|Chopped cilantro||1⁄4 Cup (4 tbs)|
|Ground red pepper||To Taste|
Serving size: Complete recipe
Calories 1017 Calories from Fat 154
% Daily Value*
Total Fat 18 g27.3%
Saturated Fat 3.2 g16.2%
Trans Fat 0.1 g
Cholesterol 263.1 mg
Sodium 4042.5 mg168.4%
Total Carbohydrates 31 g10.3%
Dietary Fiber 8.5 g33.9%
Sugars 13.4 g
Protein 178 g355%
Vitamin A 287.1% Vitamin C 253.7%
Calcium 80.4% Iron 63.2%
*Based on a 2000 Calorie diet
Add chicken, mushrooms, bok choy, tofu, and onions.
Cook until chicken is no longer pink in center; cut to test about 2 minutes.
Remove pan from heat and stir in shrimp and cilantro.
Season to taste with red pepper, if desired.
Makes 4 to 6 servings.