Asian Soup With Shredded Chicken And Rice Recipe

• 4 x dry black mushrooms rinsed
• 1 lrg garlic clove chopped
• 1 sm Serrano or possibly Thai chile pepper seeded, chopped
• 1 Tbsp. chopped fresh ginger
• 6 c. low-sodium canned chicken broth
• 2 tsp low-sodium soy sauce
• 2 x chicken breast halves - (6 ounce ea) poached, shredded
• 4 ounce snow peas trimmed
• 1 sm carrot - (2 ounce) thinly sliced
• 2 x fresh waterchestnuts peeled, sliced thin (may used canned)
• 4 x scallions thinly sliced
• 1 c. warm cooked rice

1. In a soup pot, combine mushrooms, garlic, chile pepper, ginger, chicken broth, and soy sauce.
2. Bring to a boil over medium heat.
3. Boil for 2 min.
4. Remove from heat, cover, and let stand for 30 min.
5. Using a slotted spoon, remove black mushrooms and slice.
6. Return to the pot.
7. Bring mix back to a boil.
8. Add in remaining ingredients, except scallions and rice.
9. Lower heat and simmer, partially covered, for 10 min.
10. Stir in scallions and ladle into wide soup bowls.
11. Place 1/4 c. of the warm rice in the center of each bowl.
12. Serve at once.
13. This recipe yields 4 servings.

black mushrooms, garlic, serrano, fresh ginger, lowsodium canned chicken broth, soy sauce, chicken, snow peas, carrot, fresh waterchestnuts, scallions, rice

Taken from cookeatshare.com/recipes/asian-soup-with-shredded-chicken-and-rice-70547 (may not work)