Even though this recipe is lengthy, it’s easy to make, even if you have sneezes or sniffles. You’ll feel better in no time — chicken soup is a great way to fight germs, and the spice kicks it up a notch.


One can (48 oz) nonfat chicken broth1

/4 cup brown sugar1

/4 teaspoon red pepper flakes2 tbsp fresh lemon juice1-inch piece of fresh ginger, peeled3

/4 lb boneless poultry breasts, cut into thin 3-inch-long slices3

/4 lb chicken breasts, sliced1 cup shiitake mushrooms or white button mushrooms1 cup snap peas (or snowpeas), one red bell pepper cored, seeded, and julienned2 tbsp chopped cilantro

  1. Boil for 5 minutes.
  2. Combine the broth, soy sauce, and sugar with lime juice and lime juice.
  3. Toss the chicken with cornstarch until coated completely.
  4. Let the broth simmer for 15 minutes.
  5. Add the chicken and shiitakes.
  6. Turn off the heat. Stir in the snap peas and red pepper.
  7. Allow the soup to cool for 2 to 3 minutes before you serve it.

Nutrition per Serving

Nutritional analysis per portion: 195 calories0 g saturated fat19 g carbohydrates25g protein