Sesame oil, ginger, and Asian style vegetables give this slow cooker soup unique flavor.
Ingredients:
- 1 tablespoon vegetable oil
- 3 tablespoons chopped green onions
- 2 teaspoons ground ginger
- 2 cloves garlic, finely minced
- 5 cups chicken broth
- 1 cup snow peas, sliced in 1-inch lengths
- 1 cup canned sliced bamboo shoots, drained and rinsed
- 1/2 cup sliced water chestnuts, drained
- 2 cups diced cooked chicken
- 2 tablespoons chopped fresh cilantro or parsley
- 1 tablespoon white wine vinegar
- 2 teaspoons sesame oil
- salt, to taste
- ground cayenne pepper, to taste
Preparation:
In a large soup pot, heat the oil over medium-low heat. Add the green onions and garlic; sauté for 1 minute. Add ginger and the chicken stock and bring the mixture to a boil.
Stir in the snow peas, bamboo shoots, and water chestnuts; simmer for 5 minutes, or until snow peas are tender.
Stir in the chicken, cilantro or parsley, vinegar, sesame oil, salt, and cayenne pepper. Simmer until thoroughly heated.
Serve hot.
Serves 6.
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