Ginger Chicken, Shiitake, and Scallion Soup

A quick boil enhances the chicken stock with aromatics to make a fragrant broth. Gentle poaching will keep the chicken breast juicy and tender.

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Ingredients:

  • 6 green onions
  • 2 tsp dark sesame oil
  • 4 ounces shiitake mushrooms, thinly sliced and divided
  • 4 1/2 cups unsalted chicken stock
  • 4 garlic cloves, peeled and crushed
  • 3 star anise pods
  • 1 2-inch piece peeled fresh ginger, crushed
  • 4 6-ounce skinless, boneless chicken breast halves, cut into bite-sized pieces
  • 2 ounces thin brown rice noodles
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper

Directions:

  1. Cut white parts of green onions into 1/2-inch pieces; reserve green parts. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add white parts of green onions and 2 ounces sliced mushrooms to pan; cook 3 minutes or until browned, stirring occasionally. Add stock, garlic, anise, and ginger; bring to a boil. Boil 5 minutes. Add chicken to pan; reduce heat, and simmer 5 to 6 minutes or until chicken is done.
  2. While soup is simmering, prepare noodles according to package directions; drain. Cut reserved green parts of green onions into 2-inch pieces. Add remaining mushrooms, cooked noodles, green parts of green onions, salt, and pepper to soup. Divide soup evenly among 4 bowls. Serves 4 (serving size: about 1 1/2 cups).

 

Consider serving this with Chili Garlic Broccolini. Chili garlic sauce can be found on the international aisle of most supermarkets, usually around the sriracha sauce. Add to stir-fries or marinades, stir into ketchup for a spicy kick, or top scrambled eggs with it.

Ingredients:

  • 2 tbsp canola oil, divided
  • 1/2 cup sliced red bell pepper
  • 1 pound Broccolini
  • 2 tsp red wine vinegar
  • 1/4 tsp chili garlic sauce
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 2 small garlic cloves, minced

Directions:

  1. Heat a large skillet over medium-high heat. Add 1 tbsp oil to pan; swirl to coat. Add bell pepper and Broccolini; cook 5 minutes or until crisp-tender, stirring occasionally.
  2. Combine remaining 1 tbsp oil, vinegar, and remaining ingredients in a small bowl, stirring with a whisk. Drizzle vinegar mixture over Broccolini mixture; toss to coat. Serve immediately. Serves 4 (serving size: about 2/3 cup).
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