Asian-Inspired Chicken Soup

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Eating Well
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 teaspoons toasted sesame oil

3 cloves garlic, thinly sliced

8 scallions, whites cut into 2-inch pieces and greens chopped, divided

1 teaspoon freshly ground pepper

1 bulb fennel, cored and cut into 1-inch pieces

1/4 cup reduced-sodium soy sauce

1/2 ounce (about 1/2 cup) dried shiitake or mixed dried mushrooms

1 tablespoon peanut oil or canola oil

6 cups reduced-sodium chicken broth

3 cups boiling water

1/2 cup chopped fresh cilantro

6 1/8-inch-thick slices peeled fresh ginger

1 pound bok choy, preferably baby bok choy, white stems sliced lengthwise and greens chopped, divided

2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces

1 2-to-3-inch stick cinnamon

1 whole star anise

2 cups (4 ounces) mung bean sprouts (see Note)

Lime wedges for garnish

2 cups diced onion

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