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Chicken Mushroom Soup (Chinese Takeaway Style)

Simple and delicious, this Chinese takeaway style chicken mushroom soup comes together in just a few minutes.
Course Appetiser, Soup, Starter
Cuisine British Chinese, Chinese, Scottish Chinese
Keyword chicken soup, chicken sweetcorn soup, Soup
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 portion
Calories 106kcal

Equipment

  • 1 pot

Ingredients

  • 325 millilitres light chicken stock
  • Dash light soy sauce
  • 1/4 teaspoon dark soy sauce
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon MSG
  • Pinch white pepper
  • 50 grams raw chicken breast fillet, sliced (or 1 small handful cooked sliced chicken breast or thigh meat)
  • 2-3 small button mushrooms, sliced

Instructions

  • In a pot, add 325 millilitres light chicken stock, Dash light soy sauce, 1/4 teaspoon dark soy sauce, 1/4 teaspoon sea salt, 1/4 teaspoon MSG and Pinch white pepper. Bring to the boil, reduce the heat to low and simmer for 1 minute.
  • Add 50 grams raw chicken breast fillet, sliced (or 1 small handful cooked sliced chicken breast or thigh meat) and 2-3 small button mushrooms, sliced. Simmer for another 2-3 minutes.
  • Ladle Chinese takeaway style chicken mushroom soup into a serving bowl and serve.

Nutrition

Serving: 375grams | Calories: 106kcal | Carbohydrates: 3g | Protein: 18.6g | Fat: 2.6g | Saturated Fat: 0.6g | Cholesterol: 55mg | Sodium: 1648mg | Potassium: 350mg | Fiber: 0.3g | Sugar: 0.9g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.7mg