Chicken & Shiitake Mushroom Soup
Prep Time
Serves
Cooking Mode
1 boneless, skinless chicken breast, thinly sliced
1 ½ tsp cornstarch
3 tbsp reduced sodium soy sauce
1 tsp vegetable oil
½ medium red onion, sliced
2 cups sliced Shiitake mushroom caps
½ cup baby-cut carrots, sliced diagonally
½ red pepper, chopped
2 tbsp minced ginger
2 cloves garlic, minced
2 containers reduced sodium chicken broth
2 green onions, sliced diagonally
1 boneless, skinless chicken breast, thinly sliced
1 ½ tsp cornstarch
3 tbsp reduced sodium soy sauce
1 tsp vegetable oil
½ medium red onion, sliced
2 cups sliced Shiitake mushroom caps
½ cup baby-cut carrots, sliced diagonally
½ red pepper, chopped
2 tbsp minced ginger
2 cloves garlic, minced
2 containers reduced sodium chicken broth
2 green onions, sliced diagonally
Directions
1Toss chicken with cornstarch and soy sauce, set aside.
2Heat 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.
3Reduce 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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Personal Note
Personal Note
