Skinny Chinese Chicken Soup | WW Points | Skinny Kitchen

Ingredients

• 3 (14 oz) cans reduced-sodium chicken broth, (I like Swanson’s)
• 2 cups mushrooms, (stemmed and sliced)
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons sugar
• 1 tablespoon sherry, (optional)
• 1 tablespoon ginger ((in a jar), see shopping tips)
• 2 cups cooked chicken breasts, (cut into small chunks, see shopping tips)
• 1¼ cups frozen or fresh edamame, (shelled )
• ½ cup scallions ((green onions), sliced)
• 1½ cups cooked brown rice, (I love Basmati brown rice, see shopping tips)
• ¼ cup scallions, (sliced)
• Sesame seeds