We are at the end of January and that means there are just a few days left to celebrate National Soup Month. Though soup can be enjoyed year-round, it's especially good for curing the winter blues. Soup is filling and can be a meal on its own. That's what I like most about it.
Today's soup is far from homemade, and that's what makes it a beauty. It's super quick and easy thanks to canned broth and frozen chicken wontons. Frozen Broccoli Florets
We all have favorite convenience foods, and frozen wontons are one of mine. And although I typically have homemade chicken or vegetable stock squirreled away in the freezer, I also keep canned broth at hand.
Years ago, I discovered the Chicken Cilantro Mini Wontons sold at Trader Joe's, and they have become a staple in my freezer. They're ideal for today's recipe, and they're also perfect when you need a quick appetizer. They deliver chicken and starch in one neat package. Add them to the soup straight from the freezer, and they need just a few minutes in the boiling broth.
The shiitake mushrooms are also another one of my favorites. As mushrooms go, shiitakes lend meaty flavor to dishes. They are best cooked just slightly or sauteed first. No shiitakes? Substitute sliced thin cremini or button mushrooms or your favorite variety.
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To clean shiitakes, wipe with a damp paper towel and remove the stems. You can chop and use the stems to flavor stocks.
Carrots, snow peas and sliced baby bok choy are good additions to today's soup, but you can use almost any vegetable. Slicing the vegetables thinly is best for quick cooking.
A few splashes of soy sauce give the soup additional depth of flavor. You can also add a drizzle or two of sriracha or chili garlic sauce for a spicy kick.
When using soy sauce, I always use varieties that are labeled less-sodium. The 60%-less-sodium variety sold at Trader Joe's is good for general use. When choosing a less-sodium soy sauce, check the label. How much less varies with the product. The amounts are usually listed in percentages and are in comparison to the sodium amounts in their regular product.
This soup is a winner not only because it’s hearty and filling but also because a generous 1½ cups of soup is low in fat and calories.
Serves: 4 (generously) / Preparation time: 10 minutes / Total time: 20 minutes
2 packages (4 ounces each) shiitake mushrooms
6½ cups fat-free, less-sodium chicken broth
About ½ bag (more if desired) chicken mini wontons (such as Chicken Cilantro Mini Wontons sold at Trader Joe's)
½ teaspoon toasted sesame oil or hot chili oil, or to taste, optional
2 cups coarsely chopped Napa cabbage
3 green onions, washed, thinly sliced
Remove and discard the stems of the shiitakes. Wipe the shiitakes clean with a damp paper towel. Cut the shiitake caps into thin slices.
In a medium saucepot, heat the canola oil. Add the shiitakes and sauté until soft. Pour in the broth and bring to a boil. Add the wontons and cook about 3 minutes. Reduce the heat and stir in the soy sauce and sesame oil (if using), cabbage and green onions. Simmer 2 minutes. Remove from heat and ladle into bowls.
From and tested by Susan Selasky for the Free Press Test Kitchen.
Frozen Chopped Parsley Analysis based on 1 serving, about 1½ cups. 226 calories (28% from fat), 7 grams fat (1 gram sat. fat), 28 grams carbohydrates, 15 grams protein, 634 mg sodium, 8 mg cholesterol, 4 grams fiber.