This healthy and nourishing chicken and vegetable soup is the perfect winter meal.
First, the dried mushrooms are soaked in 3 cups of boiling water until softened.
The soaking liquid is full of flavor, so don’t throw it out.
Photographer: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco
It’s added to the base of the soup, giving it a boost of umami and depth.
Then, the mushrooms are sliced and added to the soup.
This includes dicing onions, peeling ginger, cutting fennel andchopping green onionsandbok choy.
Photographer: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco
you’re free to also serve the soup overnoodlesto make it a more substantial main dish.
you’re able to reheat the soup on the stovetop or microwave it on High until warm.
Soak for at least 30 minutes or up to several hours.
Photographer: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco
Strain the soaking liquid and reserve.
Heat oil in a large soup pot or Dutch oven over medium heat.
Add onion, garlic and ginger and cook, stirring, for 5 minutes.
Photographer: Carson Downing, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco
Pour in the reserved mushroom liquid, broth, soy sauce, cinnamon stick, star anise and pepper.
Bring to a boil.
Reduce to a simmer and stir in chicken.
Simmer for 20 minutes.
Stir in fennel, scallion whites and the reserved mushrooms and cook for 5 minutes.
Add bok choy stems, return to a simmer and cook for 3 minutes more.
Stir in bok choy greens and bean sprouts.
Cook until the greens are just wilted, about 2 minutes more.
Discard the cinnamon stick and star anise.
Ladle the soup into bowls.
Garnish each bowl with scallion greens, cilantro and a 1/4-teaspoon drizzle of sesame oil.
Serve with lime wedges, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
