Shredded Chicken and Mushroom Soup
in Ginger-Garlic Broth
This soup is full of juicy chicken, hearty mushrooms and springy zucchini ribbons. Topped with sesame seeds and chili-garlic sauce, dinner tonight is simple but impressive.
Ingredients: Chicken breast • Mushrooms • Zucchini • Carrots • Green onion • Ginger • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Sesame oil • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Black sesame seeds • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Green Onion
1 unit(s)
Zucchini
1 unit(s)
Carrot
227 g
Mushrooms
7.5 g
Chicken Stock Powder
(Contains Soy May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
30 g
Ginger
2 unit(s)
Garlic, cloves
1 tbsp
Sesame Oil
(Contains Sesame May contain Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish)
7 g
Black Sesame Seeds
(Contains Sesame May contain Peanuts, Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard)
1 tbsp
Chili-Garlic Sauce
(May contain Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
1 unit(s)
Miso Broth Concentrate
(Contains Soy May contain Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish)
Not included in your delivery
0.06 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Thinly slice green onions.
- Thinly slice mushrooms.
- Peel, then mince or grate garlic.
- Peel, then grate 1 tbsp (2 tbsp) ginger.
- Pat chicken dry with paper towels.
- To a large pot, add 4 cups (8 cups) water, chicken, half the garlic and half the ginger.
- Bring to a boil over high heat, then reduce the heat to medium and simmer for 15-20 min, until chicken is cooked through.
- Meanwhile, trim the tops and bottoms from carrot and zucchini.
- Using a vegetable peeler, peel long ribbons from all sides of the length of the carrot and zucchini. Stop when you get to the centre of the carrot and spongy centre of the zucchini. (NOTE: Discard centres.)
- Stack zucchini and carrot strips into piles, then cut into 1/2-inch strips lengthwise.
- Heat a large non-stick pan over medium high.
- When hot, add sesame oil, zucchini and carrots. Cook for 2-3 min, stirring often, until veggie ribbons are tender-crisp.
- Season with salt and pepper.
- Once chicken is cooked, transfer to a large bowl. Set aside.
- Add the mushrooms, half the chili-garlic sauce, remaining ginger, remaining garlic and chicken stock powder to the large pot.
- Return to a boil over high heat, then reduce to medium. Cook for 2-3 min, stirring often, until mushrooms are tender.
- Add miso broth concentrate. Stir to incorporate.
- Season with salt and pepper.
- Using two forks, shred chicken.
- Divide shredded chicken, green onions and veggie ribbons between bowls.
- Pour broth over top.
- Sprinkle sesame seeds over top.
- Drizzle any remaining chili-garlic sauce over top.