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Asian Chicken Soup

5 from 1 vote
Servings: 6
Author: Catherine McCord
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients  

  • 2 32-ounce boxes low sodium chicken stock
  • 2 boneless and skinless chicken breasts (about 1 pound)
  • 2 inches fresh ginger, peeled and cut into coins
  • 2 large carrots, peeled and sliced into coins
  • 2 stalks celery, diced
  • 8 shiitake mushrooms, stemmed and thinly sliced
  • 3 scallions, thinly sliced
  • 1/4 cup low sodium soy sauce
  • 1 teaspoon kosher salt

Instructions 

  • In a large sauce pot, cover the chicken breasts and the ginger with the chicken stock, bring to a boil, and reduce heat to a simmer. Cook for 20 minutes, until the chicken is cooked through.
  • Remove the chicken and ginger from the pot, and place on a plate to cool. If desired, keep the ginger and add back to the soup, or you can discard it if you don’t want to bite into chunks of ginger.
  • Add the remaining ingredients to the pot, stir to combine and cook for 10 minutes or until fork tender.
  • Shred the chicken, add it back to the pot, and serve soup hot.

Video

Nutrition

Calories: 180kcal | Carbohydrates: 14g | Protein: 21g | Fat: 4g | Cholesterol: 45mg | Sodium: 1170mg | Fiber: 1g | Sugar: 6g
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