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Five-Spice Chicken and Daikon Soup


Special Diet

Dairy-Free, Gluten-Free



Main Ingredient

Poultry, Vegetables


Quick & Easy


  • 3 cups low-sodium chicken broth
  • 2 tsp five-spice powder
  • 2 lbs chicken breasts boneless, skinless
  • 1/2 large daikon radish cut into 1/2-inch pieces
  • 3 cups shiitake mushrooms stemmed and sliced
  • 2 stalks celery cut into 1/2-inch pieces
  • 2 medium carrots cut into 1/2-inch pieces
  • 1/4 cup San-J No Soy Tamari
  • 1/4 cup fresh cilantro leaves
  • 2 Thai chilies seeded and thinly sliced


  • Combine broth and five-spice in large pot over medium-high heat. Bring to a simmer. Add chicken and cook until fully cooked and internal temperature reaches 165°F, about 10-15 minutes.
  • Transfer chicken to medium bowl and allow to rest for 5 minutes. Shred chicken into bite-sized pieces.
  • Add radish, mushrooms, celery, carrots and San-J No Soy Tamari to broth mixture. Simmer, over medium-low heat until vegetables are tender, about 10 minutes. Stir in shredded chicken until combined.
  • Divide soup between serving bowls. Garnish with cilantro and chilies. Serve and enjoy.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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