Total Time
Prep 0 mins
Cook 0 mins

I adopted this recipe from Recipezaar, but I have not yet had a chance to make it. I will try this some time soon to see if it needs adjusting or updating. If you make it first, please let me know what you think!

Ingredients Nutrition


  1. Thinly slice the chicken breast meat.
  2. Bring the chicken stock to a rolling boil and add the chicken and mushrooms.
  3. When the soup starts to boil again and all of the ingredients float to the top, remove from the heat.
  4. Add the sesame oil and sherry and taste for seasoning.
  5. Add salt and pepper if necessary.
  6. Serve in individual soup bowls and sprinkle the parsley on top.


Most Helpful

I just had this for lunch and enjoyed it. I cut back on the Sesame Oil to 1 1/2 tbsp and added 3 tbsp dried veggie soup flakes. Very nice flavor

Bergy August 07, 2001

Very tasty and simple. I cut way back on the oil and added some leeks which was a nice addition. And definitely some sea salt. Very light, but lots of flavor and "clean."

Kristina+Enno March 17, 2012

I tripled the recipe and followed E.A's lead and added carrots and spinach.... A little extra sherry and less oil to boot. Delish- but my daughter wouldn't touch it. I must confess, that even with the (approx 5 tbsp.) oil- it still seemed a tad oily.... but the flavor was really nice.

hollyfrolly December 11, 2008

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