zoom Ginger chicken, mushroom & rice soup
  • Save to your scrapbook
  • Save to your scrapbook

    Ginger chicken, mushroom & rice soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Ginger chicken, mushroom & rice soup

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

    Serves: 4

    Ingredients

    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

    Method

    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.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary