Shredded Chicken and Mushroom Soup
in Chili-Garlic Broth- Soy
- Sesame
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Sulphites
- Wheat
- Soy
- Egg
- Gluten
- Crustaceans
- Fish
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. Ingredients: Chicken thighs • 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.
Ingredients
280 g
Chicken Thighs
2 unit(s)
Green Onion
1 unit(s)
Zucchini
1 unit(s)
Carrot
227 g
Mushrooms
7.5 g
Chicken Stock Powder
(Contains: May contain traces of allergens, Soy, Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
30 g
Ginger
2 unit(s)
Garlic, cloves
1 tbsp
Sesame Oil
(Contains: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish, May contain traces of allergens, Sesame)
7 g
Black Sesame Seeds
(Contains: Peanuts, Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, May contain traces of allergens, Sesame)
1 tbsp
Chili-Garlic Sauce
(Contains: Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans, May contain traces of allergens)
1 unit(s)
Miso Broth Concentrate
(Contains: Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish, May contain traces of allergens, Soy)
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.
- Add 4 cups (8 cups) water, chicken, half the garlic and half the ginger to a large pot.
- Bring to a boil over high heat, then reduce the heat to medium and simmer until the chicken is cooked through, 15-20 mins.
- 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, stirring often until veggie ribbons are tender crisp, 2-3 min.
- Season with salt and pepper.
- 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.
- 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.
If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.
