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Warming Chicken and Asian Vegetable Soup

Immunity-boosting ginger and hot chili pair up to make a tasty cold-buster. Serve this comforting soup throughout the fall and winter.

Ingredients

• 4 chicken breast halves, boneless and skinless, cut into thin slivers
• 8 cups (2 qts) chicken broth
• 1 Tbs chili paste
• 1 piece ginger, about 4 inches wide, unpeeled, chopped coarsely
• 2 Tbs sesame oil
• 2 carrots, diced
• 1 cup snow peas, sliced
• 4 scallions, sliced
• 1 cup bean sprouts
• ½ cup fresh mint, chopped

Directions

• In a large soup pot or Dutch oven, place chicken broth, chili paste, ginger, and sesame oil.
• Bring mixture to a simmer over high heat.
• Reduce heat to low; simmer 15 minutes.
• In another large pot, place chicken slices and carrots.
• Strain heated broth over chicken and carrots.
• Simmer over medium-low heat for 3 minutes.
• Stir in snow peas; simmer 1 minute. Stir in scallions, bean sprouts and mint; simmer an additional 2 minutes.
• Serve hot.

Yield: 4 servings