Asian Chicken Soup is perfect for a quick weeknight meal, especially during the winter months to keep you warm and help cure those nasty colds going around.
Low sodium chicken stock | 64 Ounce | |
Boneless and skinless chicken breasts | 2 | |
Fresh ginger | 10 Gram , peeled and cut into coins | |
Carrots | 2 Large , peeled and sliced into coins | |
Celery stalks | 2 , diced | |
Shiitake mushrooms | 8 , shiitake mushrooms | |
Scallions | 3 , diced | |
Low sodium soy sauce | 1/4 Cup (4 tbs) | |
Kosher salt | 1/4 Teaspoon |
MAKING
1. 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.
2. Remove the chicken from the pot, and place on a plate to cool.
3. Add in the carrot, celery, shitake, soy sauce and kosher salt to the pot and stir to combine. Cook for a few minutes.
4. Using two forks shred the chicken and add it back to the pot. Top with scallion and stir well.
SERVING
Ladle the soup in a serving bowl and serve.