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|
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.
Ladle the soup in a serving bowl and serve.