Sunday Paper Dinner Club: Asian Chicken Soup
The Sunday Paper Dinner Club: We here at The Sunday Paper believe in the power of meaningful conversations around the table as a foundation in building a more caring, kinder and compassionate world. We want to inspire you and encourage you to open your tables, open your hearts, and open your minds each and every week with the help of our Meaningful Conversation Starter and suggested recipe. Then report back to us and tell us about the experience. Cheers!
Meaningful Conversation Starter
When was the last time you followed your heart over your head and where did it lead you?
RECIPE
Prep Time: 10 mins Cook Time: 25 mins
Ingredients
- 2 32-ounce boxes low sodium chicken stock
- 2 boneless and skinless chicken breasts (about 1 pound)
- 2 inches fresh ginger, peeled and cut into coins
- 2 large carrots, peeled and sliced into coins
- 2 stalks celery, diced
- 8 shiitake mushrooms, stemmed and thinly sliced
- 3 scallions, thinly sliced
- 1/4 cup low sodium soy sauce
- 1 teaspoon kosher salt
*dairy free, egg free, nut free
Preparation
- In a large sauce pot, cover the chicken breasts and the ginger with the chicken stock, bring to a boil, and reduce heat to a simmer. Cook for 20 minutes, until the chicken is cooked through.2. Remove the chicken and ginger from the pot, and place on a plate to cool. If desired, keep the ginger and add back to the soup, or you can discard it if you don’t want to bite into chunks of ginger.
3. Add the remaining ingredients to the pot and stir to combine.
4. Shred the chicken, add it back to the pot, and serve soup hot.
This recipe was featured in the March 8th edition of The Sunday Paper. The Sunday Paper inspires hearts and minds to rise above the noise. To get The Sunday Paper delivered to your inbox each Sunday morning for free, click here to subscribe.
