If you have leftover chicken soup, this is an amazing way to have an entirely new dish. Strain the soup and use it like stock. Discard the vegetables and keep the chicken! Feel free to add rice noodles, or rice to make it more filling but a few bowls of this hearty goodness and you will never look at leftover chicken soup the same again!
Course: Main Dish
Cuisine: Poultry, Soup
Special Diet: Dairy Free, Gluten Free, Sugar Free
Servings: 4 people
Ingredients:
- 2 quarts chicken stock
- Pulled chicken optional from making stock
- 4 tablespoons soy sauce
- 4 tablespoons fresh ginger finely grated
- 1 box bean sprouts
- 4 shiitake mushrooms thinly sliced
- 6 scallions chopped
- 1 cup baby spinach
Directions:
- Bring chicken stock to a boil. Add ginger and soy sauce and mix well. Let cook for 5 minutes. Turn off heat.
- In 4 bowls add, bean sprouts, mushrooms, scallions and spinach. Pour stock on top. Let sit for 1 minute and serve.
Notes & Tips:
Make sure not to add salt until the end if need (because the soy sauce adds salt and you probably already added salt to the soup originally). You can used store bought chicken stock for this but of course it’s not the same!
Chef Zissie creates healthy, easy and unique recipes, using the freshest ingredients. Her menu subscription website helps people plan out what and how they are eating for the week. This website is especially useful for girls who are looking to get married or just married, with easy, healthy and flavor-bursting recipes that will make you go from a cook to a chef in minutes!
