Asian Chicken and Vegetable Soup

1. 1

   Place the broth in a large saucepan and bring to a boil.

2. 2

   Reduce heat to a slow simmer.

3. 3

   Add the chicken and poach until just cooked through, about 8 minutes.

4. 4

   Remove the chicken and set aside.

5. 5

   Whisk the black-bean sauce into the broth.

6. 6

   Add the carrots, celery and shiitakes.

7. 7

   Simmer until tender, about 12 minutes.

8. 8

   Meanwhile, shred the chicken.

9. 9

   Remove broth from heat and stir in the chicken, scallions and rice and let stand 5 minutes.

10. 10

    Divide among 4 bowls and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.