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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I got this fabulous recipe when I vacationed at Disney's Animal Kingdom Lodge. The soup was on the Boma - Flavors of Africa Buffet. When I inquired about a cookbook with the recipe, the waitress went & got the recipe from the kitchen. So I use 10 14oz cans, it's a little more, but just as good. I also usually use 2 poblanos. Using ready to go chicken tenders is a big time saver. I just sautee them in a little sesame oil & garlic before I dice them. This soup is very tasty and borderline addicitive. I've made several times since I got back. It is absolutley delicious the next day and freezes well. Hope you enjoy it as much as I do. Ingredients:
6 chicken breasts, diced |
1 gallon low sodium chicken broth (or 10 14oz cans) |
2 cups low sodium soy sauce (1 15oz bottle) |
2 tablespoons garlic, chopped |
2 tablespoons sugar |
2 tablespoons hot sauce (i use asian chili sauce) |
1 cup cornstarch |
1 cup water |
2 red bell peppers, chopped |
1 green bell pepper, chopped |
1 poblano pepper, diced |
2 onions, diced |
1 cup mushroom, diced |
2 tablespoons sesame oil |
Directions:
1. Cook chicken unitl half done. Set Aside.
2. Heat Chicken Stock, Soy Sauce, Garlic, Sugar, Sesame Oil, and Hot Sauce. (You can add Collard Greens at this point if desired.) Bring to Boil.
3. Make a slurry. Combine 1 Cup Cornstarch with 1 Cup Water and mix until all Cornstarch is disolved. Add to Stock and reduce heat and simmer for 20 minutes.
4. Add all Vegetables and Chicken. Cook until Chicken and Vegetables are done. Another 20 to 30 minutes depending on Chicken.
5. Drizzle with Sesame Oil when serving. If desired, you can add fresh Spinach just before serving.
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