Ginger Chicken Soup With Shiitake Mushrooms Recipe - Los Angeles Times

Ginger Chicken Soup With Shiitake Mushrooms Recipe - Los Angeles Times

www.latimes.com

I like to make this chicken soup a day ahead for two reasons. The first is that the broth picks up flavor from the aromatics when allowed to stand overnight. And, after the broth has been chilled,...

View full recipe on www.latimes.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.latimes.com.

Share this recipe:

Cooking tools:

  • Cheesecloth
  • Saucepan
  • Stove
  • Refrigerator
  • Fine-mesh sieve
  • Microwave
  • Ladle
  • Serving bowl
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Spoon

Ingredients

  • 3 chicken breast halves, about 1 1/2 pounds
  • 2 (49 1/2-ounce) cans chicken broth
  • 4 slices ginger, about 1/2-inch thick
  • 1 small onion, quartered
  • 3 cloves garlic
  • 1 green onion with top, cut in 3-inch lengths
  • 2 stalks lemon grass, cut into thirds and crushed
  • 1/2 cup rice
  • 1/4 pound fresh shiitake mushrooms, sliced
  • 2 baby bok choy, sliced crosswise

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

More dinner inspiration, straight to your inbox

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

More Like This