Asian Chicken Vegetable Soup

Asian Chicken Vegetable Soup

The Asian Court-bouillon creates a tasty broth for this chicken soup.

Makes 6 cups                                                           0 WW Blue points / serving

2 - 4 cups Asian Court-bouillon

1-3 cups water (optional)

1/2 cup chopped carrot

4 scallions chopped, white / light green and dark green separated

1/4 cup chopped onion

1/2 cup frozen peas

1/2 cup chopped water chestnuts

1/2 cup chopped bamboo shoots

1 cup shredded poached chicken, rotisserie chicken or leftover chicken

1. In a pot coated with cooking spray, cook the carrots, onion and white / light green scallions until they begin to soften, about 3 minutes.
2. Add the Asian Court-bouillon, if used reserved from fondue adjust as needed with the water.
3. Add the peas, water chestnuts, and bamboo shoots; cook 10 minutes until the vegetables are cooked.
4. Add the chicken and cook until heated through.
5. Serve topped with the dark green scallion pieces.

Enjoy!