Strips of colorful veggies and fragrant minced gingerroot make this chicken soup as appetizing as it is delicious. As a bonus, it's quick to make, too!
What You Need
Original recipe yields 4 servings
3/4 cup instant white rice, uncooked
4 mL minced gingerroot
1 mL OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
2 mL cut-up fresh vegetables (thin red pepper strips, sliced carrots and sliced green onions)
2 mL fat-free reduced-sodium chicken broth
2 cups water
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Let's Make It
Combine 3 Tbsp. rice and 1 tsp. ginger in each of 4 microwaveable soup bowls.
Top each with 1/4 cup chicken and 1/2 cup vegetables; stir.
Add 1/2 cup each broth and water to each bowl; cover with waxed paper. Microwave on HIGH 2 min. Let stand 5 min. before serving.
Keeping it Safe
Carefully remove soup bowls from the microwave since both the bowls and soup will be hot.
Substitute 1 tsp. ground ginger for the minced gingerroot.
Calories From Fat
% Daily Value*
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.