Makes 5 servings.
One serving is one cup of soup.
One serving is 0 point

Asian Chicken Soup

Makes:  5 servings


  • ▢1 pound boneless, skinless chicken breast
  • ▢8 ounces fresh mushrooms
  • ▢2 tablespoons lemon juice
  • ▢1 teaspoon garlic, minced
  • ▢1 teaspoon fresh ginger, ground
  • ▢2 cups fat-free chicken broth
  • ▢2 tablespoons reduced-sodium soy sauce (If you are GF, be sure to substitute the soy sauce for a gluten-free version)
  • ▢3 scallions, thinly sliced
  • ▢1 leek


  • Cook the chicken, mushrooms, lemon juice, garlic and ginger in a medium saucepan over medium heat about 5 minutes.
  • You may recognize this next step (the leek) from our Creamy Chicken and Stuffing Casserole. (I hope we can all agree that leeks are cool at this point, and totally worth including in this healthy soup).
  • Meanwhile, cut the top of the leek off (the darkest green part). You will not be using the top half so that part can be discarded.
  • Slice into the bottom portion of the leek going lengthwise starting about 1-2 inches from the bottom of the leek.
  • Rotate the leek and slice it the lengthwise again. Do this a couple of more times until you have very thin sliced strips (still connected to the stem at the bottom at this point).
  • Now chop the leek into small pieces starting from the top.
  • Rinse the small pieces of the leek.
  • Add broth, soy sauce, scallions and leek and cook for 7-8 more minutes.

Nutrition Facts

Asian Chicken Soup

Amount Per Serving (1 cup)

Calories 169Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 68mg23%

Sodium 490mg21%

Carbohydrates 3g1%

Fiber 1g4%

Protein 22g 44%

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