Chicken and Mushroom Soup

Serves: 4
Prep time: 
10 mins
Cooking time: 15 mins


  • 400g chicken thigh fillets, diced
  • 1 tsp olive oil
  • 30g peeled ginger, shredded
  • 4 cups chicken stock
  • ¼ cup Shaoxing wine
  • 1 Tbsp soy sauce
  • ¼ tsp crushed white peppercorns
  • 100g mushrooms
  • 1 garlic stem, thinly sliced diagonally


  1. Bring a medium saucepan of salted water to the boil.
  2. Add mushroom and bring back to boil then remove from heat, drain and set aside for 5 minutes to cool slightly.
  3. Heat oil in a wok, add ginger and cook, stirring for 2 minutes or until fragrant then add the chicken and stir until fully cooked.
  4. Add stock, Shaoxing wine, soy sauce and white peppercorns and bring to the boil.
  5. Add mushrooms and garlic stem, and remove from heat.
  6. Ladle evenly among serving bowls and serve.

Suitable for;

FAST startN
Body trimmingY

During Trimsition and Body Trimming phases add 1 serve of starchy carbohydrates per person.