Chicken and Shiitake Mushroom Soup

8
Easy
Soups

Characteristics

Under 30 minutes

Nutritional Facts Per Serving

80
Calories
9 g
Protein
9 g
Carbs
Show all nutrition facts

Nutritional Facts

Per 1/8 of recipe
  • Amount For Serving % Daily Value
  • Calories 80
  • Lipides 1 g
  • Carbs 9 g
  • Protein 9 g

Ingredients

  • 1 boneless, skinless chicken breast, thinly sliced
  • 1 1/2 tsp cornstarch
  • 3 tbsp reduced sodium soy sauce
  • 1 tsp vegetable oil
  • 1/2 medium red onion, sliced
  • 2 cups sliced Shiitake mushroom caps
  • 1/2 cup baby-cut carrots, sliced diagonally
  • 1/2 red pepper, chopped
  • 2 tbsp minced ginger
  • 2 cloves garlic, minced
  • 2 containers reduced sodium chicken broth (1.8 L)
  • 2 green onions, sliced diagonally

Method

  1. Toss chicken with cornstarch and soy sauce, set aside.
  2. Heat oil in a large saucepan over medium heat. Add onion, mushrooms, carrots and red pepper; cook until vegetables are tender-crisp, about 3 min. Add ginger and garlic and cook until fragrant, about 1 min. Add chicken and cook 2 min. Add chicken broth; increase heat to medium-high and bring to a boil.
  3. Reduce heat and simmer until chicken is fully cooked and vegetables are tender, about 15 min. Ladle soup into bowls; top with green onions.

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