- 1 fresh chicken, about 4 pounds cut up (remove giblets)
- 2-inch piece of fresh ginger
- 1 small onion
- 2 cloves garlic
- Put chicken in a big soup pot. Cover with water.
- Peel ginger and slice diagonally into four pieces. Add to pot.
- Peel onion and cut into quarters. Add to pot.
- Peel garlic and smash with the flat side of a chef’s knife. Add to pot.
- Bring soup to a boil and then turn down heat to simmer. Skim off any foam. Let simmer for an hour.
- Remove chicken from pot and discard skin and bones. Cut meat into bite-sized pieces for soup.
- Strain broth, reserving pieces of ginger.
- Refrigerate broth until needed for soup. Fat will rise to the top and can be skimmed off.
- 8 cups chicken broth (see recipe above)
- 2 cups cooked chicken
- 2 cups snow peas (½ pound)
- 2 stalks lemon grass
- 1 cup fresh mung bean sprouts
- 2 cups dry cellophane noodles
- Optional: Asian fish sauce boosts flavor but adds sodium
- Soak noodles as directed on package and divide among four bowls.
- Combine all other ingredients in soup pot.
- Heat thoroughly. Pour soup over noodles and serve immediately.
Makes 4 servings
Each serving contains about 342 calories, 8 g fat (4 g saturated fat, no trans fat, 53 mg cholesterol, 203 mg sodium, 53 g carbohydrate, 2 g dietary fiber, 3 g sugars, and 29 g protein.
Recipe from the StayWell Company, LLC