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Spicy Changzhou Citrus Chicken Soup by William Nelson

Chicken Soup
6 cup s
chicken broth
1/4 cup
ponzu citrus seasoned soy sauce
1 tablespoon
brown sugar
1/4 teaspoon
red pepper flakes
2 tablespoon s
fresh lime juice
1 teaspoon
Toasted sesame oil
1 teaspoon
roasted ground ginger
1/2 tablespoon
finely minced lemongrass
3/4 pound
boneless chicken breasts, cut in thin 3-inch-long strips
3 tablespoon s
1 cup
sliced shiitake mushrooms
1 can
(14.5 oz) Wolfgang Puck Roast Chicken with Wild Rice Soup
2/3 cup
snow peas, julienned
red bell pepper, cored, seeded and julienned
1/2 cup
carrot, julienned
1 teaspoon
lime zest
2 tablespoon s
chopped fresh cilantro
Island Teriyaki Jicama Slaw
2/3 cup
julienned red bell pepper
2/3 cup
julienned carrot
2/3 cup
julienned jicama
1/4 cup
finely shredded red cabbage
1/4 cup
shredded green cabbage
2 tablespoon s
Seasoned rice vinegar
1 tablespoon
1 tablespoon
Island Teriyaki Sauce
1 teaspoon
sriracha hot sauce
1/4 cup
chopped fresh cilantro leaves
1 teaspoon
toasted Asian sesame oil
1 tablespoon
toasted black sesame seeds
  1. For soup: Combine broth, ponzu citrus seasoned soy sauce, sugar, red pepper flakes, lime juice, toasted sesame oil, ginger, and lemongrass and boil 5 minutes. Meanwhile, toss chicken with cornstarch until completely coated. Add chicken, shiitakes, Wolfgang Puck Roast Chicken with Wild Rice Soup to chicken broth and simmer 15 minutes. Remove the pan from the heat and stir in snap peas, red pepper, carrots, and lime zest. Let soup stand 2 to 3 minutes before serving. Ladle soup into bowls and garnish with fresh cilantro. Serve with Island Teriyaki Jicama Slaw. 
  2. Island Teriyaki Slaw: While soup is simmering combine all ingredients for slaw in a medium bowl and let set until flavors are combined. Prep time: 25 minutes, cooking time: 25 minutes
Average: 2 (3 votes)

About this Recipe

Wolfgang Puck® Organic Free Range Chicken Broth and Wolfgang Puck® Roast Chicken with Wild Rice Soup combine to create Spicy Changzhou Citrus Chicken Soup recipe. This recipe by William Nelson, a semi-finalist in the Wolfgang Puck® Soup Red Carpet Recipe Contest, is a delicious blend of Asian flavors and fresh vegetables.

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