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Prep Time
10 mins
Total Time
25 mins


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


Step 1

Toss chicken with cornstarch and soy sauce, set aside.

Step 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.

Step 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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/8 of the recipe)
1 g
9 g
9 g
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