Asian-Style Chicken Vegetable Soup

With Roasted Red Peppers and Mushrooms in a Lime-Ginger Broth

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Good for whatever ails you, this zesty soup will cure a bad day, the winter blues, and even a case of the sniffles. Loaded with nutrient-dense vegetables and satisfying Asian flavors of ginger, cilantro, and lime, this twist on the old classic will leave you feeling restored and comforted after an arduous day.

In Your Box (serves 2)

  • 4 Purple Kale
  • ¾ tsp. Chopped Ginger
  • 3 Vegetable Bouillon Cube
  • 6 oz. Button Mushrooms
  • 1 Tomato
  • 2 Boneless Skinless Chicken Breasts
  • 5 Cilantro Sprigs
  • 1 Lime
  • 1 Red Bell Pepper
  • 0 Chives

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

  • 1

    Heat the Broth

    In a large stock pot or sauce pan, warm the bouillon cubes and 5 cups of water over high heat. Whisk together until bouillon cubes completely dissolve. Keep warm until ready to incorporate chicken.

  • 2

    Prep the Vegetables

    Preheat the oven to 400F and prepare a baking sheet with foil or parchment. Rinse and slice the bell pepper into 1½-inch long strips. Rinse and finely dice the tomato. Rinse the kale, remove any thick ribs, and chop leaves into small, bite-sized pieces. Rinse the mushrooms. Rinse and finely chop the cilantro. Rinse the chives. Finely dice 2, leaving the remaining while for garnish. Rinse and halve the lime; Quarter the other half for garnish. Rinse the chicken breasts and pat dry.

  • 3

    Roast the Pepper

    Arrange the bell pepper strips on the prepared baking sheet. Drizzle with 1 Tsp. olive oil. Place in oven to roast for 10 minutes, or until slightly caramelized and browned. Remove from oven and keep warm until ready to plate the dish.

  • 4

    Boil and Shred the Chicken

    While the pepper is roasting, boil the chicken. Cut chicken breasts into 2-3 strips each. Increase the heat of the bouillon to high and once boiling, add the strips into the broth and cook for 7 minutes, or until no longer pink in the center. Remove chicken from broth, and using two forks, shred the chicken breast.

  • 5

    Finish the Broth

    Add the mushrooms and kale to the boiling broth. Squeeze one half of the lime into the broth to taste. Then add the ginger, diced chives, and salt and pepper to taste. Cook for 3 minutes at a slow boil. Add the roasted red peppers, shredded chicken, diced tomato, and half the cilantro (reserving remaining for garnish) and keep at a low boil for another 2-3 minutes, or until warmed throughout.

  • 6

    Plate the Dish

    In a shallow bowl, ladle an even serving of the soup, ensuring enough chicken and vegetables for each serving. Garnish with remaining cilantro, whole chives, and a squeeze of lime, if desired.

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