Ginger Chicken, Shiitake, and Scallion Soup

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Ginger Chicken, Shiitake, and Scallion SoupRecipe

Photo: Jennifer Causey; Styling: Lindsey Lower

A quick boil enhances the chicken stock with aromatics for a fragrant broth. Gentle poaching keeps the chicken breast juicy and tender.

Serves 4 (serving size: about 1 1/2 cups)


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6 green onions
2 teaspoons dark sesame oil
4 ounces shiitake mushroom caps, thinly sliced and divided
4 1/2 cups unsalted chicken stock (such as Swanson)
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 (mai fun)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


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. Prepare noodles according to package directions; drain. Cut reserved green parts of green onions into 2-inch pieces. Add remaining 2 ounces mushrooms, cooked noodles, green parts of green onions, salt, and pepper to soup. Divide soup evenly among 4 bowls.

Created date

December 2015

Nutritional Information

Calories 311
Fat 7.1 g
Satfat 1.4 g
Monofat 2.2 g
Polyfat 1.7 g
Protein 44 g
Carbohydrate 16 g
Fiber 2 g
Cholesterol 109 mg
Iron 2 mg
Sodium 592 mg
Calcium 54 mg
Sugars 2 g
Est. Added Sugars 0 g