Asian Chicken Vegetable
Rice Soup
Kirkland Signature/Gourmet Dining
16 ounces chicken breast meat, cut
in 3/4-inch cubes
2 14 1/2-ounce cans chicken broth
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
(optional)
1 teaspoon grated fresh ginger
3 garlic cloves, minced
3 cups Kirkland Signature Vegetable
Stir-Fry (frozen)
1 cup instant rice
Place chicken in a 3 1/2- or 4-quart slow cooker. Combine chicken broth, soy sauce,
sesame oil, ginger and garlic. Pour over the chicken.
Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for
4-5 hours. Add vegetables 30 minutes before finishing.
Stir in instant rice. Cover and cook for 5-8 minutes, or until the rice is tender.
Makes 6 servings.
Tips: Reduced-sodium soy sauce can be used. For variety, substitute seafood for the
chicken, or cooked brown rice for the white rice.
