Asian Chicken Soup is healthy and exactly what you want to eat when you’re feeling under the weather. Chicken soup is always a go-to for our families when anyone is feeling a bit of sickness coming on, so we whipped up this Asian-inspired chicken soup recipe and it did the trick!
Chicken soup is known for its healing properties and we’ve always believed it’s good for the soul too. It’s packed with nutrition and power from restorative veggies like ginger and mushrooms, is really clean, and our families will testify, it just makes you feel good. The kids couldn’t get enough of it either and especially liked sucking on the coins of ginger which soften from steeping in the warm broth.
So in the unfortunate event that you or one of your loved ones get sick, try making a cup of ginger lemon tea, sip on a mug full of this soup, and hit the hay.
Asian Chicken Soup
- 2 32-oz boxes of low sodium chicken stock
- 2 boneless and skinless chicken breasts, about 1 lb.
- 2 inches fresh ginger, peeled and cut into coins
- 2 large carrots, peeled and sliced into coins
- 2 stalks celery, diced
- 8 shitake mushrooms, stemmed and thinly sliced
- 3 scallions, thinkly sliced
- 1/4 cup low sodium soy sauce
- 1 tsp kosher salt
- In a large sauce pot, cover the chicken breasts and the ginger with the chicken stock, bring to a boil, and reduce heat to a simmer. Cook for 20 minutes, until the chicken is cooked through.
- Remove the chicken and ginger from the pot, and place on a plate to cool. If desired, keep the ginger and add back to the soup, or you can discard it if you don’t want to bite into chunks of ginger.
- Add the remaining ingredients to the pot, stir to combine and cook for 10 minutes or until fork tender.
- Shred the chicken, add it back to the pot, and serve soup hot.