Ingredients
- 3 green onions, green tops only
- 5 slices ginger
- 8 ounces chicken breasts
- 4 cups water
- 1 package tofu, firm, 1/4" diced
- 1 tablespoon chicken bouillon
- 2 tablespoons Sunkist® lemon juice, freshly squeezed
- 1 tablespoon Sunkist® lemon zest
Lemon, Tofu and Chicken Soup
Serves: 4
Directions
- Heat a medium-sized sauce pan over medium-high heat, add the green onions and ginger to the pan, stir until fragrant but no color. Season the chicken breasts with salt and add to the pan.
- Add the water and stir to combine. Poach the chicken until cooked, about 3-4 minutes, skimming the surface of the broth as the chicken cooks.
- Remove the chicken breasts from the liquid; allow to rest at room temperature. Once cool enough to handle, shred the chicken meat with your hands, or two forks.
- Remove the green onion from the broth. Add in tofu, shredded chicken, chicken soup powder, and lemon juice and zest. Season soup with salt and white pepper to taste.
- When ready to serve, divide soup into four bowls; garnish with the lemon slices, green onions, and fresh coriander.
