Chicken & Shiitake Mushroom Soup

  • Prep Time 10 min
  • Total Time 25 min
  • Serves: 8

Ingredients

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

Directions

  • 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.

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Nutrition Facts

  • Nutrition Description Per serving (1/8 of the recipe)
  • Calories 80
  • Fat 1 g
  • Carbs 9 g
  • Protein 9 g