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Chicken and Mushroom Hot Pot

(1 review)
Chicken and Mushroom Hot Pot
  • Prep Time 35 min
  • Total Time 35 min
  • Servings 4
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Fill your freezer with this hot pot-inspired chicken soup, and you can have a great homemade dinner ready in no time.

Ingredients

1
tablespoon soy sauce
1
teaspoon chile garlic sauce
1
teaspoon toasted sesame oil
3
boneless skinless chicken thighs, thinly sliced in 1/2-inch strips (about 10 oz)
1 1/2
cups (2 oz) thin rice noodles, broken into large pieces (from 7- to 8-oz package)
1
package (3 1/2 oz) shiitake mushrooms, stemmed and thinly sliced
1
cup thinly sliced bok choy
1
green onion, thinly sliced on the bias
1
teaspoon finely chopped fresh gingerroot
1
clove garlic, finely chopped
1
carton (32 oz) Progresso™ chicken broth
2
tablespoons chopped fresh cilantro leaves
1
lime, cut into wedges

Directions

  • 1 In 4-quart saucepan, mix soy sauce, chile garlic sauce and sesame oil; stir in chicken. Add noodles, mushrooms, bok choy, green onion, gingerroot and garlic. Pour broth over mixture. Heat to simmering over high heat, stirring occasionally.
  • 2 Reduce heat to medium-low; cook 5 to 8 minutes, stirring occasionally, until chicken is no longer pink in center. Top with cilantro; serve with lime wedges.
  • 3 To freeze: In 1-quart resealable freezer plastic bag, mix soy sauce, chile garlic sauce and sesame oil; add chicken to bag. Remove air; seal bag. In another 1-quart resealable freezer plastic bag, mix noodles, mushrooms, bok choy, green onion, gingerroot and garlic. Remove air; seal bag. Freeze up to 3 months. When ready to serve: In 4-quart saucepan, mix broth, frozen vegetable mixture and frozen chicken mixture. Heat to simmering over high heat, stirring occasionally to break up frozen mixtures. Reduce heat to medium-low; cook 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center. Top with cilantro; serve with lime wedges.
Tips  

To easily peel ginger, skip the veggie peeler and gently scrape off the thin skin using a spoon.

No shiitake mushrooms? No problem. Plain white button mushrooms work as well.

Nutrition Information 
No nutrition information available for this recipe
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