ASIAN MUSHROOM CHICKEN SOUP

Asian Mushroom Chicken Soup image

Bring Asian flavors to your dinner table in 30 in minutes with this delicious soup that is made with mushroom and chicken - a tasty meal.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 16

Ingredients

1 1/2 cups water
1 package (1 oz) dried portabella or shiitake mushrooms
1 tablespoon canola oil
1/4 cup thinly sliced green onions (about 4 medium)
2 tablespoons gingerroot, peeled, minced
3 cloves garlic, minced
1 jalapeño chile, seeded, minced
1 cup fresh snow pea pods, sliced diagonally
3 cups reduced-sodium chicken broth
1 can (8 oz) sliced bamboo shoots, drained
2 tablespoons low-sodium soy sauce
1/2 teaspoon sriracha sauce
1 cup shredded cooked chicken breast
1 cup cooked brown rice
4 teaspoons fresh lime juice
1/2 cup thinly sliced fresh basil leaves

Steps:

In medium microwavable bowl, heat water uncovered on High 30 seconds or until hot. Add mushrooms; let stand 5 minutes or until tender. Drain mushrooms (reserve liquid). Slice any mushrooms that are large. Set aside.
In 4-quart saucepan, heat oil over medium heat. Add 2 tablespoons of the green onions, the gingerroot, garlic and chile to oil. Cook about 3 minutes, stirring occasionally, until vegetables are tender. Add snow pea pods; cook 2 minutes, stirring occasionally. Stir in mushrooms, reserved mushroom liquid and the remaining ingredients, except lime juice and basil. Heat to boiling; reduce heat. Cover and simmer 10 minutes or until hot. Stir in lime juice.
Divide soup evenly among 6 bowls. Top servings with basil and remaining green onions.

Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1/2, Fiber 3 g, Protein 11 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 3 g, TransFat 0 g