Chicken White Broth Soup
A quick and comforting soup with tender chicken, green onion, and slices of fish cake in a rich, milky broth. Ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 220
- Protein
- 30g
Ingredients
- 1 lb chicken breast
- 4 cups chicken broth
- 4 oz fish cake (kamaboko)
- 3 stalks green onions
- ½ tsp salt
- ¼ tsp white pepper
Instructions
- 1
Slice the 1 lb chicken breast into thin strips and cut the 4 oz fish cake into thin slices. Chop the 3 green onions into 1-inch pieces.
- 2
In a pot, bring 4 cups chicken broth to a boil over high heat. Add the chicken strips and cook until they turn white and are just cooked through, about 3-4 minutes.
- 3
Add the fish cake slices and half of the green onions. Simmer for 2 minutes until the fish cake is heated through and the broth is steaming.
- 4
Season with 0.5 tsp salt and 0.25 tsp white pepper. Taste and adjust if needed.
- 5
Ladle into bowls and garnish with the remaining green onions. Serve hot.
Tools you’ll need
- pot
- knife
- cutting board
- ladle
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