Chicken and Rice Soup with Shiitake Mushrooms Ginger and Scallions
This simple soup is packed with flavor and it will cure what ails you!
Servings: 4
Ingredients
- 2 tablespoons Safflower oil or other neutral oil
- 1 medium onion chopped fine
- 5 ounces sliced Shiitake mushrooms
- 2 tablespoons freshly grated ginger
- 1 medium clove garlic minced
- 8 cups chicken stock or broth Homemade or store bought
- ½ cup long grain white rice
- 3 cups shredded cooked chicken Home roasted or store-bought
- 4 scallions trimmed and sliced thinly on a diagonal
- 1 tablespoon low-sodium Soy sauce
- kosher salt and freshly ground black pepper to taste
- Sambal Oelek to taste optional
- ½ cup fresh cilantro leaves
Instructions
- Heat oil in large saucepan over medium-high heat until shimmering. Add onion, mushrooms, ginger, and garlic and cook until just beginning to brown, about 4 minutes.
- Add stock or broth and rice, scraping up any browned bits, and bring to boil. Reduce heat to medium-low and simmer until rice is tender, about 10-12 minutes. Stir in chicken and scallions and continue to cook until heated through, about 2 minutes longer. Stir in soy sauce. Season with salt and pepper to taste. Transfer soup to serving bowls, sprinkle with cilantro, add Sambal Oelek if using and serve. Enjoy!
Nutrition
Calories: 528kcal | Carbohydrates: 42g | Protein: 42g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 918mg | Potassium: 994mg | Fiber: 2g | Sugar: 10g | Vitamin A: 313IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 3mg
