Chicken & Mushroom Soup
Submitted by abbie9292
Chicken and mushroom soup with thinly sliced chicken breast poached in broth, finished with sesame oil and sherry. A quick Asian-inspired clear soup for two, ready in 15 minutes.
YIELD
2 servingsPREP
15 minCOOK
15 minREADY
30 minA light, clear chicken and mushroom soup that comes together in about 15 minutes. Thinly sliced chicken breast and quartered mushrooms poach in rolling chicken stock just until they float to the surface, then a generous pour of sesame oil and sherry goes in off the heat for a fragrant, warming finish.
The technique here is intentionally minimal. You’re not building layers of flavor over hours. The rolling boil cooks the thin chicken slices in minutes, and removing the pot from the heat immediately after prevents the chicken from going rubbery.
Sesame oil added at the end, not during cooking, preserves its nutty aroma. Heat destroys the delicate flavor of toasted sesame oil, so it should always go in as a finishing touch.
Kitchen Tips
- Slice the chicken breast as thin as possible. Thin slices cook through in the time it takes the stock to return to a boil.
- Use toasted sesame oil, not regular. Toasted has the deep, nutty flavor this soup needs.
- The sherry adds a subtle sweetness and depth. Dry sherry works best here.
- Serve immediately. This soup is best piping hot with the sesame aroma still rising from the bowl.
Ingredients
Directions
Thinly slice the chicken breast meat.
Bring the chicken stock to a rolling boil and add the chicken and mushrooms.
When the soup starts to boil again and all of the ingredients float to the top, remove from the heat.
Add the sesame oil and sherry and taste for seasoning.
Add salt and pepper if necessary.
Serve in individual soup bowls and sprinkle the parsley on top.
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