Asian Style Chicken Soup With Spinach, Snap Peas and Squash Recipe

Name: Asian Style Chicken Soup With Spinach, Snap Peas and Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon peanut oil; 1 large sweet onion, chopped; 2 large carrots, cleaned and sliced; garlic, fresh- to personal taste, chopped (I used 10 cloves, but I like a LOT of garlic!); fresh ginger, root- to personal taste skinned and chopped (I use about 2 inches); 32 ounces chicken broth; 2 cups chicken breasts, cooked and shredded (I season mine with mccormick grillmates montreal chicken and put it in the oven); sriracha hot chili sauce, to personal taste (I usually use about 1 tbsp); 2 -3 tablespoons brown sugar; 1 tablespoon hoisin sauce; 1 tablespoon Chinese white rice vinegar, seasoned; 2 -3 tablespoons teriyaki sauce (I absolutely love soy vay!); 1 tablespoon fish sauce; 1 -2 cup water; fresh sugar snap pea, de-stemmed; fresh Baby Spinach, de-stemmed; summer squash, sliced

Servings: persons

1 tablespoon peanut oil
1 large sweet onion, chopped
2 large carrots, cleaned and sliced
garlic, fresh- to personal taste, chopped (I used 10 cloves, but I like a LOT of garlic!)
fresh ginger, root- to personal taste skinned and chopped (I use about 2 inches)
32 ounces chicken broth
2 cups chicken breasts, cooked and shredded (I season mine with mccormick grillmates montreal chicken and put it in the oven)
sriracha hot chili sauce, to personal taste (I usually use about 1 tbsp)
2 -3 tablespoons brown sugar
1 tablespoon hoisin sauce
1 tablespoon Chinese white rice vinegar, seasoned
2 -3 tablespoons teriyaki sauce (I absolutely love soy vay!)
1 tablespoon fish sauce
1 -2 cup water
fresh sugar snap pea, de-stemmed
fresh Baby Spinach, de-stemmed
summer squash, sliced

1
Heat the oil on medium to high heat in a large pot.
2
When the oil is thoroughly heated, lower heat to medium and add onion and carrots.
3
saute for 3-5 minutes.
4
Add garlic and ginger.
5
stir well.
6
lower the heat slightly and put on the lid.
7
let the flavours meld for about 5 minutes.
8
Add a half a cup of chicken broth to the mixture.
9
simmer on low heat for about 1 half hour.
10
this will intensify and infuse the flavours.
11
Add the rest of the chicken broth and turn heat to medium.
12
Add chicken.
13
Add sriracha, brown sugar, hoisin sauce, rice vinegar, teryaki and fish sauce.
14
Add desired amount of water and simmer for 1 half hour with the lid on.
15
Add the spinach, snap peas and squash.
16
cooked until blanched- about 5 minutes.
17
take pot off stove and take the lid off.
18
let sit for about 5 minutes.
19
Serve alone or over noodles.
20
Enjoy!

815

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon peanut oil, 1 large sweet onion, chopped, 2 large carrots, cleaned and sliced, garlic, fresh- to personal taste, chopped (I used 10 cloves, but I like a LOT of garlic!), and more.

Yes, Asian Style Chicken Soup With Spinach, Snap Peas and Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Style Chicken Soup With Spinach, Snap Peas and Squash

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