Asian Chicken Soup (6-8 servings)

Prep Time: 10 mins Cook Time: 25 mins

egg free

nut free

dairy free


  • 2 32-ounce boxes low sodium chicken stock
  • 2 boneless and skinless chicken breasts (about 1 pound)
  • 2 inches fresh ginger, peeled and cut into coins
  • 2 large carrots, peeled and sliced into coins
  • 2 stalks celery, diced
  • 8 shiitake mushrooms, stemmed and thinly sliced
  • 3 scallions, thinly sliced
  • 1/4 cup low sodium soy sauce
  • 1 teaspoon kosher salt


1. 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.

2. 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.

3. Add the remaining ingredients to the pot, stir to combine and cook for 10 minutes or until fork tender.

4. Shred the chicken, add it back to the pot, and serve soup hot.