Yen Can Cook: Mushroom Chicken Soup

I whipped out this super easy yet nutritious mushroom chicken soup on Friday evening for Sam and myself when hubby had his dinner appointment with friends.

Since I’m practicing low carb diet for dinner, I had the soup and ingredients while for Sam, I added some noodles for a more substantial meal. Win win situation! I believe chicken meat and mushrooms are some common ingredients that available in every kitchen, so dish out this soup is not a problem at all!

Ingedients (Serve 3-4)

Chicken (any part you prefer)

3-4 shiitake mushrooms (dried or fresh)

3-4 wood ear fungus

2-3 pieces sliced gingers

Handful of red dates (de-seeded) & wolfberries (goji)

2500ml water

Salt

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Step 1: Soak dried mushrooms and wood ear fungus in water till soft. Drain and remove the stem of the mushroom and hard bottom part of wood ear fungus.

Step 2: Put the chicken into a pot of water and bring to a boil, to remove blood and impurities. Remove, drain and set aside.

Step 3:Put all the ingredients (except salt) into a pot and add in water until enough to immerse all the ingredients. Bring to a boil and lower the heat and let the soup simmer for 45 minutes to 1 hour.

Step 4: Add salt to taste & serve.

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