Chicken Soup

By zhanghengshuo

6 Person

55 Minutes

0 Calories

We all need a good healthy Chicken Soup Recipe when the air starts to get a chill. Literally, nothing compares to homemade chicken and rice soup from scratch when you start to feel a little under the weather. There is something about that warm homemade soup that just makes you feel better.

Ingredients

Fresh tender herbs
1 tsp. Lime zest, divided
2 cups Thinly sliced sugar snap peas
Kosher salt
1 tbsp. Fish sauce
14 oz. Coconut milk
1 quart Low-sodium chicken broth
1 pound Skinless, boneless chicken breasts or thighs
1 cup Quartered stemmed shiitake mushrooms
1 Jalapeño, with seeds, thinly sliced
1 Large carrot, peeled, shredded
1 1-inch piece ginger, peeled, finely chopped
4 cloves Garlic
1 bunch Scallions
2 tbsp. Vegetable oil

Method

01

Heat oil in a large heavy pot over medium-high heat. Cook scallions, garlic, and ginger, stirring frequently, until softened, about 4 minutes. Add carrot, jalapeño, and mushrooms and cook until softened, about 3 minutes. Add chicken, broth, coconut milk, and fish sauce. Bring to a boil, reduce heat, and cook until chicken is cooked through, 15–20 minutes. Transfer chicken to a plate and let cool slightly.
02

Add fish sauce to soup and season with salt and more fish sauce, if desired. Shred chicken into large chunks and return to pot along with sugar snap peas. Stir in lime zest. Top with fresh herbs and serve with lime wedges alongside.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Soup Recipes

Easy Chicken Recipes

Soup Recipes

Chicken Soup

4.8

( By zhanghengshuo )

01 Information

Grade medium
Serving 6 servings
Prep Time 25 Mins
Cook Time 30 Mins
Total Time 55 Mins

02 Ingredients

Fresh tender herbs

1 tsp. Lime zest, divided

2 cups Thinly sliced sugar snap peas

Kosher salt

1 tbsp. Fish sauce

14 oz. Coconut milk

1 quart Low-sodium chicken broth

1 pound Skinless, boneless chicken breasts or thighs

1 cup Quartered stemmed shiitake mushrooms

1 Jalapeño, with seeds, thinly sliced

1 Large carrot, peeled, shredded

1 1-inch piece ginger, peeled, finely chopped

4 cloves Garlic

1 bunch Scallions

2 tbsp. Vegetable oil

03 Method

Step 1

Heat oil in a large heavy pot over medium-high heat. Cook scallions, garlic, and ginger, stirring frequently, until softened, about 4 minutes. Add carrot, jalapeño, and mushrooms and cook until softened, about 3 minutes. Add chicken, broth, coconut milk, and fish sauce. Bring to a boil, reduce heat, and cook until chicken is cooked through, 15–20 minutes. Transfer chicken to a plate and let cool slightly.

Step 2

Add fish sauce to soup and season with salt and more fish sauce, if desired. Shred chicken into large chunks and return to pot along with sugar snap peas. Stir in lime zest. Top with fresh herbs and serve with lime wedges alongside.

04 Author