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CHICKEN & MUSHROOM SOUP

Stock

1 quart Chicken Stock

Zest of ½ lime

Zest of ½ lemon

1 tbsp Lime Juice

1 tbsp Lemon Juice

¼ cup Canned Jalapenos – Drained and Chopped

2 to 4 tbsp Fresh Ginger - chopped

2 tbsp Cilantro (Chopped)

Remaining ingredients

2 ½ tbsp Soy Sauce

1 lb Chicken Tenders (Sliced to ¼” coins)

1/3 lb Cremini Mushrooms (Sliced)

Salt and Pepper to taste

Add chicken stock, lemon & lime zests, jalapenos, ginger and cilantro to stock pot. Bring to a boil. Reduce heat and simmer for 10 minutes pressing on solids with spoon to release flavors. Filter stock through fine strainer, saving all the liquid. Press on solids to release as much juice as possible while straining.

Bring strained stock to a simmer and add remaining ingredients. Cook 4-6 minutes or just until chicken is completely cooked.

 

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