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Home > Recipes
Recipes from Pilgrim's Kitchen
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Korean Chicken Wing Soup
National Chicken Council
Ingredients:
- 8 broiler-fryer chicken wings
- 1 tablespoon sesame oil
- 1 tablespoon peanut oil
- 1 carrot, sliced thin
- 2 small zucchini, sliced
- 1/4 cup chopped green onion with tops
- 1 clove garlic, minced
- 1/2 teaspoon freshly grated ginger root
- 1/2 teaspoon chili powder
- 4 cups warm chicken broth
- 2 tablespoons soy sauce
Directions:
Brush chicken wings with sesame oil. In large Dutch oven, heat peanut oil over medium high temperature. Add chicken and cook, turning, about 5 minutes to brown on all sides. Add carrots, stirring for about 3 minutes; then add zucchini, onion, garlic, ginger and chili powder. Continue to stir gently, about 3 minutes; add chicken broth and soy sauce. Bring to a boil, reduce heat to low and simmer about 10 minutes or until fork can be inserted in chicken with ease. Makes 4 Servings
Note: Cooked rice may be added to soup in bowl when serving, if desired.
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Serves:
4
Serving Size:
Calories per Serving:
327 |
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| % Daily Value* |
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38% |
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28% |
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28% |
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65% |
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2% |
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6% |
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* Percent Daily Values are based on a 2,000 calorie
diet. Your Daily Values may be higher or lower depending on your calorie
needs.
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Calories: |
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2,000 |
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2,500 |
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| Total Fat |
Less than |
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65g |
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80g |
| Sat Fat |
Less than |
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20g |
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25g |
| Cholesterol |
Less than |
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300mg |
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300mg |
| Sodium |
Less than |
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2,400mg |
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2,400mg |
| Total Carbohydrate |
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300g |
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375g |
| Dietary Fiber |
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25g |
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30g |
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Nutritional Information From
CalorieKing.com
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