Chicken & Shiitake Mushroom Soup

Prep time: 10min
Total time: 25min
Serves 8
1
Boneless, skinless chicken breast, thinly sliced
0
1 1/2 tsp
Cornstarch
7 mL
3 tbsp
Soy Sauce, 30% Less Salt
45 mL
1 tsp
Vegetable oil
5 mL
1/2
Medium red onion, sliced
0
2 cups
Sliced Shiitake mushroom caps
500 mL
1/2 cup
Baby-cut Carrots, sliced diagonally
125 mL
1/2
Red pepper, chopped
0
2 tbsp
Minced ginger
30 mL
2 cloves
Garlic, minced
0
2 containers
Chicken Broth - 35% Less Sodium
1800 mL
2
Green onions, sliced diagonally
0
calories
80
fat
1 g
carbs
9 g
protein
9 g

Directions

  1. Toss chicken with cornstarch and soy sauce, set aside.

  2. Heat 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.

  3. Reduce heat and simmer until chicken is fully cooked and vegetables are tender, about 15 min. Ladle soup into bowls; top with green onions.