“This is easy, tasty and healthy!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook and shred chicken. Set aside.
  2. In a large saucepan, cook mushrooms and garlic in hot oil over medium heat for 4 minutes, stirring occasionally.
  3. Stir in broth, vinegar, soy sauce, and chile oil or red pepper flakes; bring to a boil.
  4. Stir in chicken and coleslaw mix or napa cabbage; reduce heat to low and simmer uncovered for 5 minutes.
  5. In a small bowl or cup combine cornstarch with water. Stir into soup; simmer about 2 minutes or until slightly thickened. Remove from heat. Stir in sesame oil.

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