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RECIPE
12 INGREDIENTS6 STEPS45MIN

Thai Chicken Vegetable Soup

5.0
1 Ratings

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This warm and hearty soup has layers of delicious flavor that will make you want to go back for seconds. For even more authentic Thai flavor, try using lemongrass (either fresh or paste) instead of the lemon zest.
45MIN
Total Time

Campbell's Kitchen

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Ingredients

US / METRIC
Servings:
4
Serves 4
1 Tbsp
Vegetable Oil
1
Medium  Carrot , peeled
cut into 2-inch matchstick-thin strips, about 1/2 cup
1
cut into 2-inch matchstick-thin strips, about 1/2 cup
1 cup
Sliced  Shiitake Mushrooms
or Oyster Mushrooms, Cremini
2 Tbsp
Minced  Fresh Ginger , peeled
1/4 tsp
Cayenne Pepper
1 carton
(32 oz)
Swanson® Thai Ginger Flavor Infused Broth
1 can
(14 oz)
Unsweetened Coconut Milk
2 cups
1
Lime , juiced, zested
2 Tbsp juice, 1 1/2 tsp zest
1
Lemon , zested
2 tsp
2 Tbsp
Chopped  Fresh Cilantro

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Nutrition Per Serving

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CALORIES
214
FAT
11.2 g
PROTEIN
17.5 g
CARBS
11.0 g

Author's Notes

You can use leftover chicken, or better yet, set some chicken aside for soups or salads next time you are cooking.

Cooking Instructions

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Step 1
Heat the Vegetable Oil (1 tablespoon) in a 4-quart saucepan over medium-high heat.
Step 2
Add the Carrot (1) and Red Bell Pepper (1) and cook for 5 minutes or until tender-crisp, stirring occasionally.
Step 3
Stir in the Shiitake Mushroom (1 cup) and cook for 1 minute, stirring occasionally. Add the Fresh Ginger (2 tablespoon) and Cayenne Pepper (1/4 teaspoon) and cook and stir for 30 seconds.
Step 4
Add the Swanson® Thai Ginger Flavor Infused Broth (1 carton) and Unsweetened Coconut Milk (1 can) to the saucepan and heat to a boil. Reduce the heat to medium-low. Cook for 5 minutes.
Step 5
Stir in the Boneless, Skinless Chicken Breast (2 cup) and cook until hot. Remove the saucepan from the heat.
Step 6
Stir in the juice and zest of the Lime (1), followed by the zest of the Lemon (1). Season to taste. Add the Fresh Cilantro (2 tablespoon) just before serving.

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Nutrition Per Serving
Calories
214
% Daily Value*
Fat
11.2 g
14%
Saturated Fat
8.3 g
42%
Trans Fat
0.0 g
--
Cholesterol
40.6 mg
14%
Carbohydrates
11.0 g
4%
Fiber
2.6 g
9%
Sugars
3.4 g
--
Protein
17.5 g
35%
Sodium
578.6 mg
25%
Vitamin D
0.1 µg
0%
Calcium
17.5 mg
1%
Iron
1.1 mg
6%
Potassium
240.9 mg
5%
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