Chicken And Shiitake Mushroom Soup

• 1 chicken breast, boneless, skinless, thinly sliced
• 1 1/2 teaspoons cornstarch
• 3 tablespoons soy sauce, 30% less salt
• 1 teaspoon vegetable oil
• 1/2 medium red onion, sliced
• 2 cups shiitake mushroom caps, sliced
• 1/2 cup baby carrots, sliced diagonally
• 1/2 red pepper, chopped
• 2 tablespoons ginger, minced
• 2 garlic cloves, minced
• 2 (900 ml) cartons chicken broth, 30% less sodium
• 2 green onions, sliced diagonally

1. Toss chicken with cornstarch and soy sauce, set aside.
2. Heat oil in a large saucepan over medium heat. Add onion, mushrooms, carrots and red pepper; cook until vegetables are tender-crisp, about 3 minutes. Add ginger, and garlic and cook until fragrant, about 1 minute. Add chicken and cook 2 minutes. Add chicken broth; increase heat to medium-high and bring to a boil.
3. Reduce heat and simmer until chicken is fully cooked and vegetables are tender, about 15 minutes. Ladle soup into bowls; top with green onions.

chicken, cornstarch, soy sauce, vegetable oil, red onion, shiitake mushroom caps, baby carrots, red pepper, ginger, garlic, green onions

Taken from www.food.com/recipe/chicken-and-shiitake-mushroom-soup-371452 (may not work)