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Asian Mushroom Chicken Soup

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  • Prep 30 min
  • Total 30 min
  • Servings 6
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Bring Asian flavors to your dinner table in 30 in minutes with this delicious soup that is made with mushroom and chicken - a tasty meal.
By Betty Crocker Kitchens
Updated Jun 19, 2013
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Ingredients

  • 1 1/2 cups water
  • 1 package (1 oz) dried portabella or shiitake mushrooms
  • 1 tablespoon canola oil
  • 1/4 cup thinly sliced green onions (about 4 medium)
  • 2 tablespoons gingerroot, peeled, minced
  • 3 cloves garlic, minced
  • 1 jalapeño chile, seeded, minced
  • 1 cup fresh snow pea pods, sliced diagonally
  • 3 cups reduced-sodium chicken broth
  • 1 can (8 oz) sliced bamboo shoots, drained
  • 2 tablespoons low-sodium soy sauce
  • 1/2 teaspoon sriracha sauce
  • 1 cup shredded cooked chicken breast
  • 1 cup cooked brown rice
  • 4 teaspoons fresh lime juice
  • 1/2 cup thinly sliced fresh basil leaves

Steps

  • 1
    In medium microwavable bowl, heat water uncovered on High 30 seconds or until hot. Add mushrooms; let stand 5 minutes or until tender. Drain mushrooms (reserve liquid). Slice any mushrooms that are large. Set aside.
  • 2
    In 4-quart saucepan, heat oil over medium heat. Add 2 tablespoons of the green onions, the gingerroot, garlic and chile to oil. Cook about 3 minutes, stirring occasionally, until vegetables are tender. Add snow pea pods; cook 2 minutes, stirring occasionally. Stir in mushrooms, reserved mushroom liquid and the remaining ingredients, except lime juice and basil. Heat to boiling; reduce heat. Cover and simmer 10 minutes or until hot. Stir in lime juice.
  • 3
    Divide soup evenly among 6 bowls. Top servings with basil and remaining green onions.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cooked boneless skinless chicken breasts are great to use in this recipe. Purchased rotisserie chicken often contains extra sodium and fat so, is it is not the best choice.

Nutrition

150 Calories, 4g Total Fat, 11g Protein, 16g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
150
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
490mg
20%
Potassium
360mg
10%
Total Carbohydrate
16g
5%
Dietary Fiber
3g
11%
Sugars
3g
Protein
11g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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