Asian Chicken Vegetable Rice Soup KIRKLAND SIGNATURE
3 cups Kirkland Signature Vegetable Stir-Fry
16 ounces chicken breast meat, cut in
3/4-inch cubes
2 14 1/2-ounce cans chicken broth
2 tablespoons soy sauce (or reduced-sodium soy sauce)
1 teaspoon toasted sesame oil (optional)
1 teaspoon grated fresh ginger
3 garlic cloves,minced
1 cup instant rice
1. Place vegetables in a 3
1/2- or 4-quart crockery cooker. Add chicken.
2. Combine chicken broth, soy sauce, sesame oil (if desired), ginger and garlic. Pour over vegetables and chicken.
3. Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.
4. Stir in instant rice. Cover and cook for 5-8 minutes, or until rice is tender.
- Makes 6 servings.
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