Make: Asian-Style Chicken, Mushroom and Rice Soup
Are you new to cooking? Soup is a great place to start. You can easily correct mistakes, and with the right amount of salt, even an okay” soup is pretty darn good. We all know broth-based soup is the way to go when making waist-friendly decisions in the kitchen (or the buffet line, for that matter), but chicken noodle soup can get old — and fast.
If you want the low-calorie, filling warmth of chicken noodle with a knock-out flavor profile (and, lo, nary a noodle), this soup is for you. Lime juice, ginger, mushrooms, tamari and Sriracha make it unmistakably “Asian” in flavor, but you don’t have to go hunting for the ingredients — they can easily be found at just about any grocery store. The soup is dairy- and gluten-free (see the note about tamari below), and contains just over 300 calories per serving..
A word on flavor: So much of it comes from correctly cooking the mushrooms, so please follow those directions carefully. Nothing’s worse than a spongy, undercooked mushroom.
Recipe: Asian-Style Chicken, Mushroom and Rice Soup
Makes eight to 10 servings
1 tbsp. vegetable or olive oil
24 oz. white mushrooms, thinly sliced
1 large carrot, peeled and finely diced
2 celery stalks, finely diced
1 white onion, finely diced
1 tbsp. minced garlic
1 tbsp. minced fresh ginger
1/2 tsp. kosher salt
1/2 tsp. black pepper
8 c. chicken broth
2 c. water
1 1/2 c. shelled frozen edamame
1 1/2 c. cooked brown rice
3 c. cooked and chopped or shredded chicken
Juice of 2 limes
1 tbsp. tamari* (or soy sauce, if gluten isn’t a concern)
1 tsp. Sriracha
- Heat oil in pot or Dutch oven over medium-high heat. Add mushrooms and cook, stirring occasionally, until mushrooms release liquid and liquid evaporates.
- Reduce heat to medium-low and let cook until mushrooms are brown and tender.
- Add carrot, celery, onion, garlic, ginger, salt and pepper. Stir to combine. Let cook, stirring occasionally, until vegetables are tender – about 8 minutes.
- Add chicken broth and water and turn heat to high – bring mixture to a boil, and then reduce. Simmer for about five minutes.
- Add edamame, rice, chicken, lime juice, tamari and Sriracha. Taste for seasoning. Serve.
*Tamari is a member of the soy-sauce family that’s made with no (or very little) wheat, which makes it a good substitute for soy sauce for gluten-free eaters. That said, be sure to check the label of your tamari bottle to be sure it is gluten-free. Most are marked so very clearly.
Per serving: 328 calories, 8 fat grams, 36 milligrams cholesterol, 975 milligrams sodium, 943 milligrams potassium, 36 grams carbs, 4 grams dietary fiber, 3 grams sugar, 29 grams protein.
Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.
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