Asian Chicken Soup Recipe
Ingredients
1/3 cup soy sauce- regular or low sodium
½ cup rice vinegar
¼ cup teriyaki sauce
2 tablespoons ginger- fresh and grated
14.5 ounces of chicken broth
1.5 lbs chicken breasts- boneless, skinless and cut into 1 inch pieces
15 baby carrots- cut in quarters or chopped
2 cups brussel sprouts- thinly sliced or shredded
2 green onions- sliced
Directions
Combine the soy sauce, vinegar, teriyaki sauce, ginger and chicken broth in a saucepan and bring it all to a boil.
Reduce to a simmer and add the chicken and carrots.
Cook for 6-10 minutes.
Stir in the Brussels sprouts and continue cooking until the chicken is cooked through, approximately 5 minutes.
Divide amoung soup bowls, garnish with chopped green onions.
Serve with a warm crusty bread.
