Chinese Mushroom Chicken Soup

When you’re eating late in the day and want something to take the chill away but not leave you feeling heavy and stuffed, try this! So much taste and easily changes up to vegan. Just substitute vegetable both and tofu. Easy! Makes up in minutes!

Recipe

1 Quart chicken broth-making your own can enhance flavor but boxed works in a pinch
2 Tablespoons soy sauce
2 Tablespoons apple cider vinegar
1 1/2 Tablespoons toasted sesame oil
1/4 Teaspoon Tabasco
1 1/2 Cups sliced shiitake mushrooms or baby portobello in a pinch
1 1/2 Cups cooked chicken-bite size pieces
2 Cups fresh baby spinach leaves
1/4 Cup scallions
Garnish with cilantro-optional

Heat the chicken broth with next four ingredients to a simmer.

Add the mushrooms and chicken and simmer for about 10 minutes.

Next add the spinach and scallions and heat through-just a minute or two.

Garnish with cilantro.

It may be a simple recipe but the flavor is amazing and satisfying. Enjoy!