Asian-Inspired Chicken Soup

See full recipe on: Kitchen Daily


1/2 ounce (about 1/2 cup) dried shiitake or mixed dried mushrooms
3 cups boiling water
1 tablespoon peanut oil or canola oil
2 cups diced onion
3 cloves garlic, thinly sliced
6 1/8-inch-thick slices peeled fresh ginger
6 cups reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1 2-to-3-inch stick cinnamon
1 whole star anise
1 teaspoon freshly ground pepper
2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
1 bulb fennel, cored and cut into 1-inch pieces
8 scallions, whites cut into 2-inch pieces and greens chopped, divided
1 pound bok choy, preferably baby bok choy, white stems sliced lengthwise and greens chopped, divided
2 cups (4 ounces) mung bean sprouts (see note)
1/2 cup chopped fresh cilantro
2 teaspoons toasted sesame oil
Lime wedges for garnish

Nutrition 8 servings

Per Serving % Daily Value
Calories 244
Fat 8g 13%
Carbs 15g 5%
Protein 28g 56%
Fiber 4g 16%
Cholesterol 107mg 35%
Sodium 844mg 35%


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