Spice up this low-calorie chicken soup by bundling a hot chili pepper with the lemon grass.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Cut lemon grass pieces in half lengthwise. Tie lemon grass pieces into a bundle with 100-percent-cotton string. Combine broth, lemon grass bundle, mushroom slices, and pepper in a medium saucepan. Bring mixture just to boiling. Reduce heat; simmer, uncovered, for 10 minutes.

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  • Remove lemongrass bundle. Add cooked chicken and asparagus. Simmer, uncovered, for 3 minutes or until chicken is heated through and asparagus is crisp-tender. Remove from heat. Stir in green onion. Ladle into warm soup bowls. Top with fresh basil leaves, if desired. Makes 4 servings.

Nutrition Facts

67 calories; 2 g total fat; 1 g saturated fat; 15 mg cholesterol; 597 mg sodium. 2 g carbohydrates; 1 g fiber; 10 g protein; 146 IU vitamin a; 4 mg vitamin c; 32 mcg folate; 20 mg calcium; 1 mg iron;

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