FR
MENU
  • Save
    24
  • Print
    204
  • Twitter
    2
  • Pinterest
    31
  • Facebook
    8
  • Email
    1
  • More
  • Email
    1

Chicken and Mushroom Hot Pot

chicken and mushroom hot pot Entree
Chicken and Mushroom Hot Pot
  • Prep 35 min
  • Total 35 min
  • Servings 4
  • Pinterest
    31
  • Print
    204
  • Save
    24
  • Email
    1

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

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

Hide Images
  • 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

  • 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

Nutrition Facts

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

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment