Asian-Inspired Chicken Soup


  • 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


What Is So Obliging About This Hearty Chicken Soup Is That You Can Add Any Vegetables That Suit Your Fancy: Napa Or Savoy Cabbage, Mushrooms, Chinese Broccoli, Broccolini, Onions, Leeks, Mustard Or Turnip Greens, Celery Or Whatever Tickles Your Bonnet. Ju

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