Chicken And Shiitake Mushroom Soup - cooking recipe

Ingredients

1 chicken breast, boneless, skinless, thinly sliced
1 1/2 teaspoons cornstarch
3 tablespoons soy sauce, 30% less salt
1 teaspoon vegetable oil
1/2 medium red onion, sliced
2 cups shiitake mushroom caps, sliced
1/2 cup baby carrots, sliced diagonally
1/2 red pepper, chopped
2 tablespoons ginger, minced
2 garlic cloves, minced
2 (900 ml) cartons chicken broth, 30% less sodium
2 green onions, sliced diagonally

Preparation

Toss chicken with cornstarch and soy sauce, set aside.
Heat oil in a large saucepan over medium heat. Add onion, mushrooms, carrots and red pepper; cook until vegetables are tender-crisp, about 3 minutes. Add ginger, and garlic and cook until fragrant, about 1 minute. Add chicken and cook 2 minutes. Add chicken broth; increase heat to medium-high and bring to a boil.
Reduce heat and simmer until chicken is fully cooked and vegetables are tender, about 15 minutes. Ladle soup into bowls; top with green onions.