Vietnamese Ginger Chicken Soup

Another weight watchers recipe (3 points per serving).

• Ready In: 38 mins
• Serves: 4

Ingredients

• 4  inches  peeled ginger
• 2  onions, halved
• 4  cups reduced-sodium chicken broth
• 5  ounces boneless skinless chicken breasts
• 1  tablespoon fish sauce
• 1  teaspoon black peppercorns
• 3  ounces  rice vermicelli
• 2  scallions, sliced thin (white only)
• 1 1⁄2 cups bean sprouts
• 1⁄4 cup  chopped cilantro
• 1⁄4 cup  chopped mint
•  lime wedge

Directions

1. Blacken ginger and onions by threading on a metal skewer and holding over a gas burner flame and turning until scorched on all sides (1-2 minutes).
2. Leave one piece ginger whole, chop the other when cool.
3. Combine broth, chicken, fish sauce, peppercorns, blackened onions, and the whole ginger piece in a large saucepan and bring to a boil.
4. Reduce heat and simmer, covered, until the chicken is cooked through, about 5 minutes.
5. Remove chicken and shred into bite-sized pieces.
6. Continue simmering broth for about 20 minutes.
7. In the mean time, soak vermicelli in a large bowl of warm water until softened, about 10 minutes.
8. Drain and set aside.
9. Strain broth, discard solids, and return to a boil.
10. Add chopped ginger and scallions, reduce heat and simmer for 5 minutes.
11. To serve: divide vermicelli into 4 bowls, tops with bean sprouts and shredded chicken, then ladle over broth.
12. Serve with cilantro, mint, and lime on the side.