When I browse for new recipes, I look for my family’s favorite ingredients because it makes it more likely that they’ll try (and like) the new meal. This Ginger Chicken Soup from Hands-Off Cooking had some of their favorites (chicken and potatoes) with a twist (shiitake mushrooms, which they’d never tried before, and lime juice). It was absolutely delicious! I love how all the healthy ingredients blended into such a flavorful broth, and it was deemed a hit by all five of us. It’s definitely going into the rotation for this fall and winter.
- 2 quarts chicken broth
- 1 1/4 pounds boneless, skinless chicken breasts, diced
- 1 pound red potatoes, cut into 1/2-inch chunks
- 2 cups baby carrots, cut into 1/2-inch chunks
- 4 oz fresh shiitake mushrooms, stemmed and sliced
- 1 lime, zested and juiced
- 2-inch piece fresh ginger, peeled and thinly sliced
- 1 tsp salt
- 1 tsp pepper
- Pour the broth into a large pot. Add the chicken, potatoes, carrots, mushrooms, lime zest and juice, ginger, salt and pepper.
- Set the pot over medium-low heat with the lid slightly ajar and simmer for 40 minutes, or until the chicken is cooked through and the potatoes are tender.
A bonus for this recipe is that you dump it all in one pot and let it go. Easy peasy! We had this on a rainy day, and it really hit the spot. It’s very different from my standard chicken soup, but it’s just as soothing.
This recipe is linked to It’s a Keeper at Everyday Tastes, Recipe Swap at Remodelaholic, Gluten-Free Wednesdays at Gluten Free Homemaker, Made by You Monday at Skip to my Lou, the Fall Linky at Someday Crafts, Friday Favorites at Simply Sweet Home, Foodie Friday at Designs by Gollum, Friday Food at MomTrends, and Feasting in Fellowship Friday at Comfy in the Kitchen..