Oriental Chicken 'n Wild Rice Soup

This is a really tasty soup. I picked up the recipe from Byerly's grocery store chain based in the Twin Cities. I actually prefer cooked brown rice in this soup.

• Ready In: 25 mins
• Yields: 10 cups

Ingredients

• 1 1⁄2 lbs boneless skinless chicken breasts
• 1  tablespoon canola oil
• 2  teaspoons  minced gingerroot
• 1  teaspoon  minced garlic
• 1⁄2 teaspoon fresh cracked pepper
• 3 (14 1/2ounce) cans low sodium chicken broth
• 2  cups cooked rice
• 2  tablespoons light soy sauce
• 1⁄2 lb snow peas, sliced diagonally in half
• 1⁄2 cup green onion, sliced diagonally
• 1⁄2 cup  shredded carrot

Directions

1. Slice chicken into bite size pieces.
2. In large dutch oven or pan heat oil over medium high heat.
3. Stir fry chicken for 2 minutes.
4. Add gingerroot, garlic and pepper and stir fry 2 more minutes.
5. Stir in chicken broth, rice and soy sauce.
6. Bring to a boil, then reduce heat and simmer, covered, 10 minutes.
7. Stir in snow peas, carrots and green onions and heat through for 2 minutes.
8. Serve.