Ingredients

For 4 people

Recipe

• 0.5 cup(s) dry wild rice
• 0.5 pound(s) chicken breasts
• 1 tablespoon(s) canola oil
• 2 tablespoon(s) minced ginger
• 2 cloves garlic
• 1 teaspoon(s) lemon zest
• 0.25 teaspoon(s) hot red chili pepper flakes
• 8 cup(s) chicken broth
• 2 tablespoon(s) soy sauce
• 1 tablespoon(s) worcestershire sauce
• 1 tablespoon(s) lemon juice
• 1 pinch(es) large raw shrimp
• 3 cup(s) baby spinach
• 1 teaspoon(s) sesame oil
• 0.5 cup(s) green onion sliced
• 2 tablespoon(s) fresh minced cilantro

Asian Chicken, Shrimp & Wild Rice Soup Directions

1. Cook wild rice according to package directions, about 45 minutes.
2. Heat oil in large saucepan or Dutch oven. Add diced chicken, minced ginger root, garlic, lemon peel and hot pepper flakes. Sauté gently until very fragrant and the chicken is thoroughly cooked.
3. Pour in chicken broth, soy sauce, Worcestershire sauce and lemon juice. Bring to a boil.
4. Add shrimp. Bring to a boil and simmer until shrimp are cooked. Add spinach and sesame oil. Remove from heat so you don't overcook the shrimp and spinach. Taste and adjust seasonings.
5. Serve with rice, sliced green onions and minced cilantro.