How To Prepare
Instructions
1. In a large pot, add chicken broth, mushrooms, teriyaki, Splenda, sherry and ginger and mix well. Turn heat up to a boil, then turn down to a simmer and cook for 15 minutes.
2. Stir in the chicken and ½ cup scallions. Continue to cook for 10 more minutes. Add brown rice and cook for an additional 5 minutes.
3. Ladle 1 cup into each bowl. Sprinkle with a little scallions and sesame seeds, if desired.
Makes 8 cups (each serving, 1 cup)
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Ingredients
Ingredients for Soup:
- 3 (14 oz) cans no salt added chicken broth
- 2 cups mushrooms, stemmed and sliced
- 2 tablespoons Mrs. Dash Teriyaki Marinade
- 2 tablespoons Splenda
- 1 tablespoon sherry, optional
- 1 tablespoon ginger (in a jar),
- 16 oz (2 cups cooked chicken breast) cut into small chunks,
- ½ cup scallions (green onions), sliced
- 1½ cups cooked brown rice
Ingredients for Garnish: (optional)
Ingredients
Ingredients for Soup:
Ingredients for Garnish: (optional)
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