Chicken & Shiitake Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Boneless Chicken Breast, thin slices1.5 tsp. cornstarch3 tbsp. Soya Sauce, 30% Less Salt1 tsp. vegetable oil.5 med red onion, sliced2 cups sliced Shiitake Mushroom caps.5 cup Baby Carrots, sliced diagonally.5 of Red Pepper, chopped2 tbsp. minced ginger2 cloves of Garlic, minced2 cartons ( 7.5 cups ) 30 % less salt, Chicken Broth2 Green Onions, sliced diagonally
1. Toss chicken with cornstarch and soya sauce, set aside.
2. Heat oil in large saucepan over med. heat. Add onion, mushrooms, carrots and red pepper ; cook until veggies are tender-crisp, about 3 mins. Add ginger and garlic and cook until fragrant, about 1 min. Add chicken and cook 2 mins. Add broth, increase heat to med.-high and bring to a boil.
3. Reduce heat and simmer until chicken is fully cooked and veggies are tender, about 15 mins.
Ladle soup into bowls & top with green onions.
This makes 8 - 1 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user BURDICUR.
2. Heat oil in large saucepan over med. heat. Add onion, mushrooms, carrots and red pepper ; cook until veggies are tender-crisp, about 3 mins. Add ginger and garlic and cook until fragrant, about 1 min. Add chicken and cook 2 mins. Add broth, increase heat to med.-high and bring to a boil.
3. Reduce heat and simmer until chicken is fully cooked and veggies are tender, about 15 mins.
Ladle soup into bowls & top with green onions.
This makes 8 - 1 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user BURDICUR.
Nutritional Info Amount Per Serving
- Calories: 80.4
- Total Fat: 1.2 g
- Cholesterol: 17.1 mg
- Sodium: 598.9 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 1.4 g
- Protein: 10.0 g
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