Asparagus and Sesame Chicken Soup
Asian sesame oil lends deep, nutty flavor to this simple and very healthy chicken soup. For a more filling meal, add a handful of rice noodles during the last few minutes of cooking time.
Credit: Thin for Good by Fred Pescatore, MD
Servings: 2
Ingredients:
* 1 (4-pound) whole chicken
* 6 tablespoons sesame oil
* 1/4 cup rice wine vinegar
* 1 ounce fresh ginger, sliced
* 3 cups chicken broth
* 8 fresh asparagus spears
* 1 cup button mushrooms
Directions:
Discard the chicken neck and any organs that fill the cavity. Using a cleaver, hack the chicken into small pieces. Rinse with cold water.
Heat the oil in a wok until hot but not smoking. Add the chicken and brown. Transfer the chicken to a soup pot. Add the vinegar, chicken broth and ginger. Bring the mixture to a boil and then simmer for 45 minutes.
While the broth is simmering, prepare the asparagus and mushrooms. Rinse the asparagus and cut it into bite-size pieces. Using a dry kitchen towel, clean the mushrooms of any dirt. Trim the stems. Quarter the mushrooms.
With a slotted spoon, remove the chicken pieces. Discard the skin and bones. Shred the meat and return it to the soup pot. Add the prepared mushrooms and asparagus and simmer an additional 15 minutes.
