Asian Style Chicken Soup Recipe

• 4 Servings
• Prep: 25 min. Cook: 5 hours

• Ingredients

  • 1 lb boneless skinless chicken breasts
  • 28 ounces low fat unsalted chicken broth
  • 1 cup cold water
  • 1 medium red bell peppers, cut into 3/4-inch pieces
  • 1/3 cup chopped green onion
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon ground ginger
  • 1/8 teaspoons hot red pepper flakes, crushed
  • 6 ounces frozen sugar snap pea pods, halved crosswise
  • 2 cups shredded napa cabbage
  • 1 egg

  Directions

  • Cut chicken into bite-size pieces. Place chicken in a 3 1/2- or 4-quart slow cooker.
  • Stir in chicken broth, water, sweet pepper, green onions, soy sauce, ginger, and crushed red pepper.
  • Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
  • If using low-heat setting, turn to high-heat setting. Stir in pea pods and cabbage.
  • In a small bowl beat egg well. Slowly add egg to soup, stirring gently. Cover and cook for 10 additional minutes. Serve hot.
  
  
  Nutrition Facts: 1 serving equals 231 calories, 4 g fat (1 g saturated fat), 316 mg sodium, 7 g carbohydrate, 37 g protein. Diabetic Exchanges: 4 lean meat, 1-1/4 vegetable.

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