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I got this fabulous recipe when I vacationed at Disney's Animal Kingdom Lodge. The soup was on the Boma - Flavors of Africa Buffet. When I inquired about a cookbook with the recipe, the waitress went & got the recipe from the kitchen. This is posted in the same manner I got it, but I'll tell you that finding 1 gallon containers of broth is difficult. So I use 10 14oz cans, it's a little more, but just as good. I also usually use 2 poblanos. Using ready to go chicken tenders is a big time saver. I just sautee them in a little sesame oil & garlic before I dice them. This soup is very tasty and borderline addicitive. I've made several times since I got back. It is absolutley delicious the next day and freezes well. Hope you enjoy it as much as I do.
- 6 chicken breasts, Diced
- 1 gallon low sodium chicken broth (or 10 14oz cans)
- 2 cups low sodium soy sauce (1 15oz bottle)
- 2 tablespoons garlic, Chopped
- 2 tablespoons sugar
- 2 tablespoons hot sauce (I use Asian Chili Sauce)
- 1 cup cornstarch
- 1 cup water
- 2 red bell peppers, Chopped
- 1 green bell pepper, Chopped
- 1 poblano pepper, Diced
- 2 onions, Diced
- 1 cup mushroom, Diced
- 2 tablespoons sesame oil
- Cook chicken unitl half done. Set Aside.
- Heat Chicken Stock, Soy Sauce, Garlic, Sugar, Sesame Oil, and Hot Sauce. (You can add Collard Greens at this point if desired.) Bring to Boil.
- Make a slurry. Combine 1 Cup Cornstarch with 1 Cup Water and mix until all Cornstarch is disolved. Add to Stock and reduce heat and simmer for 20 minutes.
- Add all Vegetables and Chicken. Cook until Chicken and Vegetables are done. Another 20 to 30 minutes depending on Chicken.
- Drizzle with Sesame Oil when serving. If desired, you can add fresh Spinach just before serving.
Rich, spicy flavors. Easy to make. Warms you from the inside-out. I agree that this soup can easily become addictive. I served it once and already have people asking me to make it for them again.