Winter Melon Soup Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
SpecialityMain Ingredient
Interest Group

Ingredients

 Dried mushrooms6
 Whole chicken breast1 Large
 Winter melon3 Cup (48 tbs), peeled and cut in 3/4-inch cubes
 Water2 3⁄4 Cup (44 tbs)
 Condensed chicken broth10 3⁄4 Ounce (1 Can)
 Canned straw mushrooms8 Ounce, drained (1 Can)
 Salt1⁄2 Teaspoon
 Pepper1 Dash

Nutrition Facts

Serving size: Complete recipe

Calories 541 Calories from Fat 68

% Daily Value*

Total Fat 7 g11.3%

Saturated Fat 0.92 g4.6%

Trans Fat 0 g

Cholesterol 99.5 mg

Sodium 4396.5 mg183.2%

Total Carbohydrates 76 g25.4%

Dietary Fiber 12.2 g49%

Sugars 45 g

Protein 50 g100.1%

Vitamin A 5.7% Vitamin C 157.2%

Calcium 7.2% Iron 30.7%

*Based on a 2000 Calorie diet

Directions

In bowl, add enough hot water to dried mushrooms to cover.
Soak 30 minutes.
Squeeze to drain well.
Meanwhile, in small bowl or casserole, cook chicken breast, covered, at HIGH for 3 to 5 minutes.
Remove skin and bones.
Cut chicken meat into small strips.
Set aside.
Cut up drained dried mushrooms, discarding stems.
In 3-quart casserole, combine winter melon, water, chicken broth, and dried mushroom pieces.
Cook, covered, at HIGH for 20 minutes or till winter melon is tender, stirring once.
Melon will turn translucent.
Add straw mushrooms, chicken slices, salt, and pepper.
Cook, covered, at MEDIUM HIGH (7) for 3 minutes or till heated through.
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