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“This is a sweet and salty soup, for low sodium leave out the soy sauce, but it will not taste the same (somewhere on here is a recipe for low sodium soy sauce). This soup reheats and freezes well.”
1hr 20mins

Ingredients Nutrition


  1. Snap the stems off the mushrooms. Reserve the caps.
  2. Put the stems in a pot with the garlic, chicken, water, and leek, and simmer for 45 minutes.
  3. Strain the stock, discard the vegetables, and set the chicken aside.
  4. Put the stock back in the pot. It will have been reduced by about one-third, do not add water.
  5. Take the chicken off the bones and cube it, add it to the pot.
  6. Add the ginger, soy sauce, scallions, snow peas, bean sprouts, pepper, and sherry to the soup.
  7. Slice the mushroom caps and put them inches.
  8. Puree the mandarin oranges and add them to the pot.
  9. Bring the soup to a gentle simmer. Cook for 10 minutes, check the seasonings add more pepper add soy sauce if needed.

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