Ginger Lime Chicken and Mushroom Soup with Cilantro Rice

A quick and nutritious soup featuring tender chicken, earthy mushrooms, and vibrant lime, served with cilantro-infused rice.

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Prep your ingredients: Wash and chop your vegetables. Dice the onions, mince the garlic, and grate the ginger.
Sauté the onion, garlic, and ginger in olive oil over medium heat until fragrant, about 3-4 minutes.
Add the chicken breast to the pot and cook until browned on all sides, approximately 5-7 minutes. Remove the chicken, let cool, and shred.
Add sliced mushrooms to the same pot and cook until soft, about 3 minutes.
Pour in the chicken broth and bring to a simmer. Add lime juice and shredded chicken back into the pot, and let it simmer for an additional 5 minutes.
In a separate pot, cook the rice according to package instructions. Fluff with a fork and mix in the chopped cilantro.
Serve the soup hot alongside the cilantro rice, garnished with extra cilantro and lime wedges.

Adjust the ginger and lime levels according to taste for kids. Store any leftovers in an airtight container for up to 4 days.