Warming Chicken and Asian Vegetable Soup

4 chicken breast halves, boneless and skinless, cut into thin slivers
8 cups (2 quarts) chicken broth
1 tbsp chili paste
1 piece ginger, about 4 inches wide, unpeeled, chopped coarsely
2 tbsp sesame oil
2 carrots, diced
1 cup snow peas, sliced
4 scallions, sliced
1 cup bean sprouts
1/2 cup fresh mint, chopped

In a large soup pot or Dutch oven, place chicken broth, chili paste, garlic, ginger and sesame oil. Bring mixture to a simmer over high heat. Reduce heat to low; simmer 15 minutes.

In another large pot, place chicken slices and carrots. Strain heated broth over chicken and carrots. Simmer over medium-low heat for 3 minutes.

Stir in snow peas; simmer 1 minute.

Stir in scallions, bean sprouts and mint; simmer an additional 2 minutes. Serve hot.

Servings: 8
Source: National Chicken Council