Chinese Chicken and Mushroom Soup

From: @slimmingworldUS

Serves 4

Ready in about 20-25 minutes



¾ pound cooked skinless, boneless chicken, sliced into thin shreds

1 bunch scallions, trimmed and chopped

½ inch piece root ginger, peeled and grated

1 cup small shiitake or button mushrooms, sliced

2 tablespoons dark soy sauce

2 tablespoons dry sherry

2 level teaspoons light brown sugar

5 cups chicken stock

¾ cup carrots, peeled and sliced

1 cup baby corn, trimmed and sliced


Place the chicken in a bowl and stir in the scallions, reserving a few for garnishing. Add the ginger, mushrooms, soy sauce, sherry and sugar, mix well and set aside.

Pour the stock into a large saucepan and bring to a boil. Add the carrots and baby corn and simmer for 1 minute. Stir in the chicken mixture, bring back to a boil and simmer for 10 minutes.

Serve the soup garnished with the reserved scallions.