When it comes to stocking my pantry, I have a list of items I’m never without.
You’ll find a few cartons of chicken and vegetable broths lurking on my shelves for any soup or sauce that might strike my fancy.
On those nights I feel like a spicy Mexican dish, canned beans are ready for a dump in the pan, along with Mexican seasoning powder, hot sauce and whatever leftover meats and veggies I have on hand. Now we have a Mexican soup!
Other nights might find me craving an Asian inspired meal. I’m ready to go with my stock of soy sauce, Hoisin sauce, sesame oil and brown rice.
Asian Chicken Soup
My pantry always has garlic and onions. They last forever, and I can name very few dishes that don’t benefit from those fresh flavors.
Asian Chicken Soup
The night we made this easy soup, I had a very bare refrigerator.
Upon opening the door all I could find were a few boiled eggs, leftover chicken breasts, and a vegetable bin with less than appealing vegetables.
Asian Chicken Soup
To the rescue came my pantry items!
The chicken broth, soy sauce, hoisin sauce, rice and garlic turned my less than inspiring refrigerator ingredients into a hearty Asian soup.
Healthy cooking is a learning experience, and we learn from each other, so please share your must-have pantry items with us by leaving a comment.
Happy, healthy cooking!
Ingredients
- 1 pound chicken breasts, cooked
- 32 ounces low sodium chicken broth
- 6 cups water
- 4 cups carrots, sliced
- ¾ cup brown rice
- 4 cloves garlic, minced
- ¼ cup hoisin sauce
- 4 tablespoon soy sauce
- 4 large hard boiled eggs, chopped
- 1 cup green onion, sliced
Instructions
- Combine chicken broth, water, carrots, brown rice, garlic, hoisin sauce and soy sauce in a stock pot and bring to a boil over medium high heat. Reduce heat to medium and simmer for 30 minutes until vegetables and rice are tender.
- Add cooked chicken and heat through.
- Serve topped with chopped eggs and green onion.
Notes
Calories: 309kcal Weight Watchers PointsPlus 7 Saturated fatty acids: 2.76g Monounsaturated fatty acids: 3.55g Polyunsaturated fatty acids: 1.72g Total fat: 8.03g Calories from fat: 72 Cholesterol: 290mg Carbohydrate, by difference: 28.93g Total dietary fiber: 3.02g Protein: 25.38g
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Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.
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{ 23 comments… read them below or add one }
Totally improtant to be able to create a certain flavorwith pantry staples. And this is a delicious fridge clean up recipe
Evelyne@cheapethniceatz recently posted…SRC: Rebel Bacon Mac and Cheese
Since we’ve been watching our weight, my frig is often pretty bare. The good thing is we’re using up our food in a much healthier way, right?
I too always have garlic, onion and carrot in the pantry. The soup looks warming and very tasty.
Angie@Angie’s Recipes recently posted…Red Lentil Stew with Tofu
There are some staples that I just can’t do without. Lemon is another. If it doesn’t brighten a dish, then I throw it in my seltzer water. It never goes to waste.
I make chicken soup, Friday nights, and this is scheduled, for this week. It looks delicious and the eggs take it over the top.
Chaya recently posted…Sharing
Please let me know if it turns out for you. I love to hear how my fellow cooks improve my recipes.
Nice use of the hoisin for a great twist on an Asian soup
My husband is a hoisin sauce fanatic and will basically happily devour anything with hoisin in/on it. I’ve got this bookmarked for the next time my ingredients are runing a bit sparse.
Food Jaunts recently posted…Pork, Swiss Chard and Potato Adobo
He and I agree for sure. Hoisin works with almost everything. I love the hint of spicy sweetness it adds.
My pantry has saved me more times than I can think – I totally agree have staples on hand makes spur-of-the-moment cooking much easier. I love Asian anything, and this soup looks terrific. Good stuff – thanks.
john@kitchenriffs recently posted…The Hurricane Cocktail
You can’t miss if you keep Asian or Mexican ingredients on hand. Seems most people love those flavors.
i totally love the egg on this soup!! so unexpected and creative. way to work with what you’ve got on hand!
kale recently posted…in need of distraction: trout entrée to the rescue!
My husband loves eggs in anything, so why not give it a try, right? Enjoy the rest of your week.
Oh, how much I would love a bowl of this delicious soup. I have a nasty cold that’s been torturing me a few days now!
Katerina recently posted…Chicken and Cabbage Stew
Hi Katerina! It’s been an awful cold and flu season this year. Everyone seems to have been hit by one or the other, and they don’t go away easily. I hope you’re on the mend now.
Kristi…your Asian chicken soup turns out to be wonderful…I love the hard boiled eggs…very hearty and comforting. Cooking/baking is a form to express your creativity…and sure you accomplished very well!
Hope you are enjoying the rest of your week.
Juliana recently posted…Brussels Sprouts with Butter Lemon Sauce
The eggs seemed like on odd addition at the time, but I was thinking about egg drop soups and thought it would be fun. Turns out it worked well.
Your pantry sounds just like mine. I love to keep it well stocked…especially in the winter when we can have lots of snow and I don’t want to get out and drive. Your chicken soup sounds terrific and very satisfying especially on a cold winter day.
Karen (Back Road Journal) recently posted…Alsace’s Wine Road And Its Famous Flammekueche
We don’t get a lot of snow around here, but with just the two of us, I don’t keep as much food in the house as I used to. Sometimes I find the refrigerator is a bit bare, so the pantry comes in handy.
This is a great way to use leftovers and make something so flavorful! I really hate wasting food..
Medeja recently posted…Lipnūs Vištienos Sparneliai / Sticky Baked Chicken Wings
I’m agree. When I have to compost food, all I can see are dollar bills going to waste.
This is totally comfort food to me. So perfect for a cold winter night. Yes, I always stock up on chicken stocks…they are so convenience and add so much wonderful flavor to different recipes.
Amy Tong recently posted…Matcha Shortbread Cookies (抹茶酥餅)for Chinese New Year 恭喜發財!
It’s such a versatile recipe. I can add lots of veggies to the pot and it turns out good every time.
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krimkus recently posted…Stay Satisfied with a Fiber Packed Soup – Spicy Mexican Cream of Broccoli Soup