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Chicken and Mushroom Hot Pot

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Chicken and Mushroom Hot Pot
  • Prep 35 min
  • Total 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.
Feb 6, 2017

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
  • 4 cups chicken broth
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 lime, cut into wedges

Steps

  • 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.

Expert Tips

  • Tip 1
    To easily peel ginger, skip the veggie peeler and gently scrape off the thin skin using a spoon.
  • Tip 2
    No shiitake mushrooms? No problem. Plain white button mushrooms work as well.

Nutrition Information

180 Calories, 4.5g Total Fat, 18g Protein, 16g Total Carbs

Nutrition Facts

Serving Size: 4 servings (about 1 1/2 cups each)
Calories
180
Total Fat
4.5g
Saturated Fat
1g
Trans Fat
0g
Cholesterol
70mg
Sodium
1130mg
Total Carbs
16g
Dietary Fiber
1g
Protein
18g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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