Chicken-Mushroom Soup: 15-Min Recipe

A very quick hot meal in a bowl. Keep Aditi Bose's Chicken-Mushroom Soup recipe handy for busy evenings. It’s light yet filling -- ideal as a warm starter or a wholesome main.

Ingredients

• 2 cups chicken mince
• 1 cup chopped mushroom, button or oyster or whichever variety preferred
• 2 tbsp oil

Ingredients, continued

• ½ tsp grated ginger
• ½ tsp black pepper powder
• 4-5 cups chicken broth

Ingredients, continued

• 2 tbsp soy sauce
• ⅓ cup chopped celery
• Salt to taste, about 1 tsp (soy will also add salt)

Method

• In a saucepan, heat the oil over medium heat and add the minced chicken.
  Let it brown.
  Take off heat and keep aside.
• In a saucepan, over medium heat, bring the chicken broth to a boil.

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• Add the mushroom to the boiling broth.
  Now add the browned minced chicken and the chopped celery.
  Once the soup begins to thicken a little add the soy sauce and take off heat.

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• Before serving, add the grated ginger and the black pepper powder.
• Transfer into bowls and serve hot; Serves 3-4.

Tips:
In addition or instead of mushrooms, add any vegetable you prefer like 3-4 tbsp grated carrots or finely-chopped beans or a handful of chopped baby spinach or bokchoy.
In addition to soy sauce, consider flavouring the soup with fish sauce and/or spice it up with Tabasco or chilly sauce.
Add a handful of uncooked hakka noodles while boiling the mushrooms and you have Chicken-Mushroom Noodle Soup.