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  • 3 cups chicken stock
  • 1 cup water
  • 1 tablespoon minced fresh ginger root
  • 1 clove garlic, minced
  • 2 tablespoons soy sauce
  • 2 skinless, boneless chicken breast halves – cubed
  • 1/4 pound fresh snow peas, trimmed and halved
  • 1 carrot, chopped
  • 3 fresh mushrooms, sliced
  • 2 green onions, chopped


Bring the chicken stock, water, ginger, garlic, and soy sauce to a simmer in a large pot over medium-high heat. Stir in the chicken, and return to a simmer. Reduce heat to medium-low, and continue simmering until the chicken is tender and no longer pink on the inside, about 15 minutes.

Stir in the snow peas and carrot, and simmer 5 minutes. Add the mushrooms, and continue simmering until the vegetables are tender, about 3 minutes. Stir in the green onions, and serve.