Diabetes-Friendly Recipes

Asian Soup with Shredded Chicken and Rice

Servings: 4
Prep time:
Cook time:
Total: 1 hour


  • 4 dried black mushrooms, rinsed
  • 1 large clove garlic, minced
  • 1 small Serrano or Thai chile pepper, seeded and minced
  • 1 tablespoon minced fresh ginger
  • 6 cups low-sodium canned chicken broth
  • 2 teaspoons low-sodium soy sauce
  • 2 6-ounce chicken breast halves, poached and shredded
  • 4 onces snow peas, trimmed
  • 1 small carrot, 2 ounces, thinly sliced
  • 2 fresh waterchestnuts, peeled and thinly sliced (may used canned)
  • 4 scallions, thinly sliced
  • 1 cup hot cooked rice
  • salt (to taste)
  • freshly ground pepper (to taste)


  1. In a soup pot, combine mushrooms, garlic, chile pepper, ginger, chicken broth, and soy sauce. Bring to a boil over medium heat. Boil for 2 minutes. Remove from heat, cover, and let stand for 30 minutes.
  2. Using a slotted spoon, remove black mushrooms and slice. Return to the pot.
  3. Bring mixture back to a boil. Add remaining ingredients, except scallions and rice.
  4. Lower heat and simmer, partially covered, for 10 minutes.
  5. Stir in scallions and ladle soup into wide soup bowls.
  6. Place 1/4 cup of the hot rice in the center of each bowl. Serve at once.

Nutrition Information


Per serving:202 calories (7% calories from fat), 26 g protein, 1 g total fat (0.4 g saturated fat), 20 g carbohydrate, 2 g dietary fiber, 49 mg cholesterol, 216 mg sodium
Diabetic exchanges:2 lean protein, 1 1/2 carbohydrate (1 bread/starch, 1 vegetable)


This is good. Easy to prepare. Filling. I iliked it and had leftovers for lunch next day. Will make this again. Thanks.
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