Shredded Chicken and Ginger Soup
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Shredded Chicken and Ginger Soup

Shredded Chicken and Ginger Soup

in a Mushroom Broth

This soup is full of juicy chicken, hearty mushrooms and springy zucchini ribbons. Topped with sesame and chilli-garlic sauce, dinner tonight is impressive and simple to create!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

2 unit(s)

Chicken Breasts

2 unit(s)

Green Onion

1 unit(s)


1 unit(s)


227 g


1 tbsp

Chicken Stock Powder

(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)

30 g


2 unit(s)

Garlic, cloves

1 tbsp

Sesame Oil

(Contains Sesame)

1 tbsp

Black Sesame Seeds

(Contains Sesame)

1 tbsp

Chili-Garlic Sauce

(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)

1 unit(s)

Miso Broth Concentrate

(Contains Soy May contain Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat)

Not included in your delivery

0.06 tsp


0.06 tsp



Nutrition Values

Calories390 kcal
Fat9 g
Saturated Fat1.5 g
Carbohydrate25 g
Sugar10 g
Dietary Fiber5 g
Protein45 g
Cholesterol125 mg
Sodium1050 mg
Trans Fat0 g
Potassium1550 mg
Calcium75 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Large Non-Stick Pan
Large Bowl


  • Thinly slice green onions.
  • Thinly slice mushrooms.
  • Peel, then mince or grate garlic.
  • Peel, then grate 1 tbsp (2 tbsp) ginger.
Poach chicken
  • Pat chicken dry with paper towels.
  • Add 4 cups (8 cups) water, chicken, half the garlic and half the ginger to a large pot.
  • Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the chicken is cooked through, 15-20 mins.
Finish prep
  • Meanwhile, trim the tops and bottoms from carrot and zucchini.
  • Use 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.
Sear veggie ribbons
  • Heat a large non-stick pan over medium high heat.
  • When hot, add sesame oil, zucchini and carrots. Cook, stirring often until veggie ribbons are tender crisp, 2-3 min.
  • Season with salt and pepper.
Finish soup


  • Once chicken has poached, 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, stirring often, until mushrooms are tender, 2-3 mins.
  • Add miso broth concentrate. Stir to incorporate.
  • Season with salt and pepper.
Finish and serve
  • Using two forks, shred chicken.
  • Divide shredded chicken, green onions and veggie ribbons between bowls.
  • Pour mushroom broth over top.
  • Sprinkle sesame seeds over top.
  • Drizzle any remaining chili-garlic sauce over top, if desired.