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Ginger chicken, mushroom & rice soup
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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.
Typical values per serving:
1 of your 5 a day.
This recipe was first published in February 2020.