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Ginger Chicken, Shiitake, and Scallion Soup

Photo: Jennifer Causey; Styling: Lindsey Lower


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

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


  • 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

Nutrition 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

How to Make It

  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.