Chicken and Mushroom Hot Pot

Fill your freezer with this hot pot-inspired chicken soup, and you can have a great homemade dinner ready in no time. ...MORE + LESS -

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

4 cups chicken broth

2 tablespoons chopped fresh cilantro leaves

1 lime, cut into wedges

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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.

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.