Comida Kraft
Recipe Box

Speedy Ginger-Chicken Soup Bowls

Prep Time
15
min.
Total Time
15
min.
Servings

4 servings

Strips of colorful veggies and fragrant minced gingerroot make this chicken soup as appetizing as it is delicious. As a bonus, it's quick to make, too!

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What You Need

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Make It

Tap or click steps to mark as complete

  • Combine 3 Tbsp. rice and 1 tsp. ginger in each of 4 microwaveable soup bowls.
  • Top each with 1/4 cup chicken and 1/2 cup vegetables; stir.
  • Add 1/2 cup each broth and water to each bowl; cover with waxed paper. Microwave on HIGH 2 min. Let stand 5 min. before serving.

Keeping it Safe

Carefully remove soup bowls from the microwave since both the bowls and soup will be hot.

Substitute

Substitute 1 tsp. ground ginger for the minced gingerroot.

Servings

  • 4 servings

Healthy Living

  • Low fat
  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 1 Starch
  • 1 Meat (L)

Nutrition Bonus

Start off your week with a bowl of this flavorful low-fat soup. Not only are the carrots rich in vitamin A, but the red peppers are also a good source of vitamin C.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 130
Total fat 1g
Saturated fat 0g
Cholesterol 25mg
Sodium 420mg
Carbohydrate 19g
Dietary fiber 2g
Sugars 3g
Protein 11g
% Daily Value
Vitamin A 80 %DV
Vitamin C 25 %DV
Calcium 2 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from The recipe was a blast! The recipe was a blast! I used the stove top versues the microwave since I knew my husband and I would not eat the soup in one setting. Add two cups of water to along with the two cups of broth. It was great and I also added some Shitake mushrooms since their a favorite of mine. I used fresh ginger it adds great flavor to any Asian meal.
Date published: 2008-02-20
Rated 5 out of 5 by from This soup was so good. This soup was so good. My husband and I where both amazed at how wonderful it tasted. I made on substation and add jasmine rice which gave it extra flavor. I like it so much I think that I will try to convert this recipe to stove top so I can make more of it at one time.
Date published: 2008-02-14
Rated 3 out of 5 by from I use this as an appetizer when we are having oriental food. I use this as an appetizer when we are having oriental food. Omit the chicken completely and you have a yummy broth soup. My husband and I also add some red pepper flakes to our individual bowls to add a little heat.
Date published: 2009-02-26
Rated 5 out of 5 by from I love chinese food, and this was soo great. I love chinese food, and this was soo great. The richness of the fresh ginger and the juicy chinken lighted up my whole day. Anyone who loves a comfort soup make from scratch and has outstanding flavors should try it!
Date published: 2008-11-01
Rated 4 out of 5 by from I made mine on the stovetop and instead of rice, I made dumplins from canned biscuits. I made mine on the stovetop and instead of rice, I made dumplins from canned biscuits. It added a little different texture. My hubby loves it. Definately gonna do that one again!
Date published: 2005-03-08
Rated 5 out of 5 by from I was nervous about all the comments before, so i used only 1/2 the ginger,and it turned out to be... I was nervous about all the comments before, so i used only 1/2 the ginger,and it turned out to be such a winner. My boyfriend who hates anything green or hearty had thirds..DEELISH
Date published: 2013-03-24
Rated 1 out of 5 by from The ginger flavor was way too over powering. The ginger flavor was way too over powering. My friends and I couldn't even eat it and ended up tossing it out. Very disappointing if you like ginger soup from Asian restaurants.
Date published: 2010-06-27
Rated 3 out of 5 by from This was a great soup. This was a great soup. Made a few alterations: made a seafood version with seafood stock and shrimp. Yum!
Date published: 2012-04-08
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