Bring Asian flavors to your dinner table in 30 in minutes with this delicious soup that is made with mushroom and chicken - a tasty meal.
Asian Mushroom Chicken Soup
- Prep Time 30 min
- Total 30 min
- Servings 6
- Ingredients 16
Ingredients
- 1 1/2 cups water
- 1 package (1 oz) dried portabella or shiitake mushrooms
- 1 tablespoon canola oil
- 1/4 cup thinly sliced green onions (about 4 medium)
- 2 tablespoons gingerroot, peeled, minced
- 3 cloves garlic, minced
- 1 jalapeño chile, seeded, minced
- 1 cup fresh snow pea pods, sliced diagonally
- 3 cups reduced-sodium chicken broth
- 1 can (8 oz) sliced bamboo shoots, drained
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon sriracha sauce
- 1 cup shredded cooked chicken breast
- 1 cup cooked brown rice
- 4 teaspoons fresh lime juice
- 1/2 cup thinly sliced fresh basil leaves
Instructions
-
Step1In medium microwavable bowl, heat water uncovered on High 30 seconds or until hot. Add mushrooms; let stand 5 minutes or until tender. Drain mushrooms (reserve liquid). Slice any mushrooms that are large. Set aside.
-
Step2In 4-quart saucepan, heat oil over medium heat. Add 2 tablespoons of the green onions, the gingerroot, garlic and chile to oil. Cook about 3 minutes, stirring occasionally, until vegetables are tender. Add snow pea pods; cook 2 minutes, stirring occasionally. Stir in mushrooms, reserved mushroom liquid and the remaining ingredients, except lime juice and basil. Heat to boiling; reduce heat. Cover and simmer 10 minutes or until hot. Stir in lime juice.
-
Step3Divide soup evenly among 6 bowls. Top servings with basil and remaining green onions.
Nutrition
150
Calories
4g
Total Fat
11g
Protein
16g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 150
- Calories from Fat
- 35
- Total Fat
- 4g
- 6%
- Saturated Fat
- 1/2g
- 3%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 6%
- Sodium
- 490mg
- 20%
- Potassium
- 360mg
- 10%
- Total Carbohydrate
- 16g
- 5%
- Dietary Fiber
- 3g
- 11%
- Sugars
- 3g
- Protein
- 11g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 15%
- 15%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 8%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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