Chicken Mushroom Lemon Soup

40 - 45 minutes


Cook Within:24 hours

40 Min

Effort :


Spice :


A simple, light, richly flavored chinese soup loaded with chicken, mushroom, with a mix of sauces brings the authentic chinese flavour to the table.


Per serving (incl. Tax)


Nutrition Values

(Per Serving)
Calories 186.27
Total Fat 4.82g
Chalestrol 32.28mg
Sodium 878.46mg
Total Carbohydrates 16.3g
Protein 19.02g

Nutrition Values

(Per Serving)
  • Calories 186.27

  • Total Fat 4.82g

    • Saturated Fat 1.13g

  • Chalestrol 32.28mg

  • Sodium 878.46mg

  • Total Carbohydrates 16.3g

    • Dietary Fiber 4.51g

    • Sugar 4.96g

  • Protein 19.02g

Nutrition information per meal may vary from the website to what is received in adeli bag depending on your location and the suppliers we use to make our products.

In Your Bag

  • Shiitake Mushrooms
    Shiitake Mushrooms
  • Ginger
  • Garlic
  • Chicken
  • Aspharagus
  • Basil Leaves
    Basil Leaves
  • Lemon
  • Snow pea pods
    Snow pea pods
  •  Stock Cubes
    Stock Cubes
  • Scallions
  •  Jalapeno chile
    Jalapeno chile
  •  Light Soy Sauce
    Light Soy Sauce
  •  Sriracha Sauce
    Sriracha Sauce

You Will Need

Not Included in Bag

for 1 serving only

  • Vegetable/Olive Oil (0.5 tbsp.)
  • Pepper powder (to taste)
  • Salt (to taste)


  •  Soup bowl
    Soup bowl
  • Saucepan
  • Pot

Watch Video


  • 1

    Prepare Your Ingredients

    • Finely chop ginger, garlic, scallions and basil.
    • Cut Aspharagus into 1 inch pieces.
    • Mince Jalapeño Chile.
  • 2

    Prepare chicken broth

    • Set a sauce pan on medium high flame. Pour 100ml water per serving and put in the stock cube or mix.
    • Simmer for about 5 – 10 mins. Give it a stir every now and then till the broth comes to a good boil. Set aside.
  • 3

    Prepare mushrooms

    • Heat some water in a pan until hot and add mushrooms to it. Let boil for 5 mins or until tender.
    • Drain and slice mushrooms (preserve liquid).
  • 4

    Shred Chicken

    • Boil some water in a pot and bring to boil. Set aside.
    • Place chicken breast in the pot and rest for 20 mins.
    • After 20 mins remove the chicken breast from the pot and use fork to shred the chicken.
  • 5

    Saute veggies

    • In a pot heat some vegetable/olive oil.
    • Add scallions, ginger, garlic and Jalapeño Chile – Cook for 1 minute.
    • Add snow pea pods and sliced mushrooms – cook for another 2-3 mins.
  • 6

    Prepare Soup

    • Add mushroom water, asparagus, light soy sauce and sriracha sauce to the pot.
    • Add chicken broth and shredded chicken.
    • Mix well – place lid and slow cook for 10 mins.
  • 7

    Serve hot

    • Garnish with chopped basil and serve hot!


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