zoom Ginger chicken, mushroom & rice soup

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    Ginger chicken, mushroom & rice soup

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    Ginger chicken, mushroom & rice soup

    • Low Fat
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes

    Serves: 4


    2 x 500ml packs Cooks’ Ingredients Chicken Stock
    2cm piece of ginger, peeled and cut into fine matchsticks
    500g chicken thigh fillets
    70g brown basmati, red Camargue & wild rice
    200g pack cavolo nero, tough stalks removed, leaves shredded
    200g pack mixed exotic mushrooms, torn into bitesized pieces
    5 tsp light soy sauce
    ½ x 28g pack coriander, leaves and stalks chopped


    1. Pour the chicken stock into a large saucepan, and add the ginger, chicken and rice. Bring to the boil and simmer for 20-25 minutes, skimming off any froth from the surface, until the chicken is cooked through, the juices run clear and there is no pink meat. Carefully remove from the pan with a slotted spoon and set aside.

    2. Continue to simmer the soup gently for 5 minutes. Once the chicken is cool enough, roughly shred using 2 forks.

    3. Return the chicken to the pan, along with the cavolo nero and mushrooms. Simmer for a further 2 minutes, until the cavolo nero is wilted. Add the soy sauce. Divide the soup between 4 bowls and sprinkle over the coriander.

    Cook’s tip Roughly chop any remaining coriander leaves and stalks, and freeze them. Then add them to future cooking straight from frozen.

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