Asian Chicken-Mushroom Soup
4
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Seasoned with ginger, star anise, five-spice powder, and soy sauce, this simple and yummy soup tastes like it simmered for hours. But you actually only need about 20 minutes to make it! Brothy and veggie-packed, it’s light enough to enjoy even when the weather is warm. You'll love the savory combination of chopped chicken, mushrooms, scallions, and bok choy. If you haven't used it before, star anise is a tiny fruit that grows on a short tree in China and Japan. When used whole and removed from a dish, as in this recipe, it imparts its licorice taste with a light touch, adding a mysterious layer of flavor.
Ingredients
Uncooked boneless skinless chicken breast
20 oz
Chicken broth
3 cup(s)
Fresh ginger
1 tsp
Star anise
2 item(s)
Table salt
0.125 tsp
Black pepper
0.25 tsp
Scallions
3 medium
Cremini mushroom
5 oz
Uncooked bok choy
2 pound(s)
Five-spice powder
0.5 tsp
Soy sauce
1 Tbsp
Mirin
0.333 fl oz
Instructions
1
Combine chicken, broth, water, ginger, star anise, pepper, and salt in large saucepan. Cover and bring to boil over high heat. Reduce heat and simmer, covered, until chicken is almost cooked through, about 2 minutes.
2
Add three-quarters of scallions, the bok choy, mushrooms, and five- spice powder. Return to simmer and cook, covered, until vegetables are crisp-tender, about 3 minutes.
3
Remove from heat and stir in soy sauce and mirin. Discard star anise. Ladle soup into 4 bowls and top evenly with remaining scallions.
4
Serving size: 1 3/4 cups
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