Denise’s Asian Chicken Soup

Posted by Jennifer (the RD) on May 22, 2013

My sister made this chicken soup for my mom when she was not feeling well.  It was so good I asked her for the recipe.  Turns out, it was her own creation.  It’s really good!


  • 1 quarts chicken broth or stock
  • 1 chicken breast
  • 1 cup snow peas or sugar snap peas, trimmed
  • 1 cup fresh shiitake mushroom caps, cleaned and sliced
  • handful of maifun (rice noodles) cut into 3-4 inch strands
  • 1 cup small grape tomatoes
  • 1/2 cup fresh cilantro, chopped coarsely
  • 2 tsp.  super thin slices of fresh ginger
  • salt and pepper to taste

Season the chicken breast with salt and pepper.  Saute the chicken just until no longer pink in the middle.  Set aside and shred when cool.

Heat 2 quarts of chicken broth or stock in a stockpot over medium heat.

Ad the sliced shiitake and rice noodles to the broth and simmer for about 10minutes.  Add the shredded chicken, snow or sugar snap peas, grape tomatoes, cilantro and ginger and simmer for another 10 minutes

You can also add other vegetables like bean sprouts, baby corn, or whatever you feel like having.  🙂

 ♥ ♥

Past Jenmi Jenmi Recipes That Freeze Well

Posted by Jennifer & Jennifer on February 1, 2013

Here are some our recipes posted in the past that also freeze well.


White Bean and Mushroom Soup (recipe here)


 Soy Chorizo Chili (recipe here)


Italian Stew (recipe here)


The Best Minestrone Soup I Have Ever Had!  (recipe here)

 Creamy Baked Mushroom Pasta (recipe here)


Chicken Chile Verde  (recipe here)


Broccoli Soup (recipe here)


My Chicken Soup (recipe here)


 Old-fashioned Meat Marinara (recipe here)

 Thank you for stopping by!

♥ ♥