Chicken and Mushroom Soup with Vegetables

Ingredients

• 1 lb chicken breast
• 8 oz mixed mushrooms
• 1 red bell pepper
• 4 oz curly noodles
• 1 inch ginger
• 3 cloves garlic
• 4 green onions
• ¼ cup cilantro

Instructions

1. 1

   In a large pot, heat 1 tbsp oil over medium-high. Add 1 lb chicken breast and cook until golden on both sides, about 5 minutes. Remove and set aside.

2. 2

   Add 1 sliced onion (if using) and 3 minced garlic cloves to the pot. Cook until fragrant, about 1 minute.

3. 3

   Add 8 oz sliced mushrooms and 1 sliced red bell pepper. Cook until mushrooms release their liquid and start to brown, about 5 minutes.

4. 4

   Return chicken to the pot. Add 6 cups chicken broth, 1 inch sliced ginger, and 1 tsp salt. Bring to a boil, then reduce heat and simmer for 15 minutes.

5. 5

   Add 4 oz curly noodles and cook until tender, about 8 minutes. Shred the chicken with two forks.

6. 6

   Stir in 4 sliced green onions and 0.25 cup chopped cilantro. Season with black pepper and optional chili flakes. Serve hot.

7. 7

   Garnish with extra cilantro and a sprinkle of black sesame seeds if desired.

Tools you’ll need

• large pot
• cutting board
• knife
• measuring cups
• wooden spoon

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