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Tue, Oct 9th - 12:54PM

Asian Chicken and Shrimp Soup

2 small chicken breast halves (12 ounces total)
2 cups water
4 cups chicken broth
1 tablespoon soy sauce
8 ounces small shrimp, peeled and deveined
8 ounces fresh bean sprouts
1 cup broccoli florets
1/2 of a 15-ounce jar straw mushrooms or one 8-ounce can mushrooms, drained
1/2 cup chopped red and/or green sweet pepper
4 green onions, diagonally sliced in 1-inch pieces
Freshly ground pepper

In a 4-quart Dutch oven combine chicken and water; bring to boiling. Reduce
heat and simmer, covered, 20 to 25 minutes or until no longer pink. Remove
chicken; cool slightly and chop chicken, discarding skin, and bones. Strain
the cooking liquid. Wipe out Dutch oven and add strained liquid. Add chicken
broth. Bring to boiling; add soy sauce, chopped cooked chicken, shrimp,bean
sprouts, broccoli, mushrooms, sweet pepper, and green onions. Return to
boiling; cook, uncovered, 5 minutes. Season to taste with pepper.
Makes 6 to 8 main-dish servings.

Nutritional facts per serving
calories: 152, total fat: 3g, saturated fat: 1g, cholesterol: 76mg,
sodium: 849mg, carbohydrate: 7g, fiber: 2g, protein: 26g, vitamin C:
75%, calcium: 5%, iron: 14%


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