 | | Directions |
- Combine the soy sauce, vinegar, teriyaki sauce, ginger and chicken broth in a saucepan and bring it all to a boil.
- Reduce to a simmer and add the chicken and carrots.
- Cook for 6-10 minutes.
- Stir in the Brussels sprouts and continue cooking until the chicken is cooked through, approximately 5 minutes.
- Divide amoung soup bowls, garnish with chopped green onions.
- Serve with a warm crusty bread.
- Note: You can also use leftover chicken or turkey and cook the soup just until the carrots are tender.
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Prep Time: 25 minutes
Cook Time: 20 minutes
Container: large saucepan
Servings: 4
|  | | Ingredients | | - | | 1/3 cup soy sauce - regular or low sodium |
| - | | 1/3 cup rice vinegar |
| - | | 1/4 cup teriyaki sauce |
| - | | 2 tablespoons ginger - fresh and grated |
| - | | 14 1/2 ounces chicken broth |
| - | | 1 1/2 pounds chicken breasts - boneless, skinless and cut into 1 inch pieces |
| - | | 15 baby carrots - cut in quarters or chopped |
| - | | 2 cups Brussels sprouts - thinly sliced or shredded |
| - | | 2 green onions - sliced |
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