Total Time
Prep 30 mins
Cook 0 mins

This is easy, tasty and healthy!

Ingredients Nutrition


  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.


Most Helpful

I used dried shiitake mushrooms that I soaked in hot water for 20 minutes, Sliced and strained the liquid into the soup. Used fresh ground pepper flakes a nice kick! And fresh sliced cabbage added a carrot which did need more then 5 minutes of cooking more like 20 minutes. ;) Was just so good and comforting! Thanks, L,L,& L, Rita

Rita~ January 24, 2007

Made for Zaar Chef Alphabet Soup tag game and this was a great hit! I did use a variety of mushrooms (shiitake, oysters and a couple of crimini) and I used napa cabbage so I also grated some carrots to add to the mix. I also add a few red pepper flakes for a kick. Definately a keeper and going into my Favorites of 2013.

mama smurf March 02, 2013

Yee-Umm. My kids looove this soup, as do I. Great base recipe. Added rehydrated wood ear mushrooms and bean sprouts to the recipe with amazing results. We'll be making this a lot!!!

Prayztwice March 05, 2012

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