Asian Chicken and Vegetable Soup

• 6 cups chicken broth
• 8 ounces boneless, skinless chicken breasts
• 3 tablespoons Chinese black-bean sauce
• 1 cup carrots, peeled and cut into medium dice
• 1 cup celery, peeled and cut into medium dice
• 1 cup shiitake mushrooms, peeled and cut into medium dice
• 2 scallions, thinly sliced
• 1 cup cooked white rice

1. Place the broth in a large saucepan and bring to a boil.
2. Reduce heat to a slow simmer.
3. Add the chicken and poach until just cooked through, about 8 minutes.
4. Remove the chicken and set aside.
5. Whisk the black-bean sauce into the broth.
6. Add the carrots, celery and shiitakes.
7. Simmer until tender, about 12 minutes.
8. Meanwhile, shred the chicken.
9. Remove broth from heat and stir in the chicken, scallions and rice and let stand 5 minutes.
10. Divide among 4 bowls and serve.

chicken broth, chicken breasts, chinese blackbean sauce, carrots, celery, shiitake mushrooms, scallions, white rice

Taken from cooking.nytimes.com/recipes/8510 (may not work)