Prepare the Ingredients: Start by slicing your carrots, celery, and mushrooms. Mince the garlic and grate the ginger. Cut the chicken into bite-sized pieces and set everything aside to make the cooking process smoother.

Cook the Chicken: In a large pot, heat the sesame oil over medium heat. Add the chicken pieces and cook for about 5-6 minutes, stirring occasionally, until the chicken is no longer pink in the center. Remove the cooked chicken from the pot and set it aside.

Sauté the Vegetables: In the same pot, add the garlic, ginger, carrots, celery, and mushrooms. Cook for 3-4 minutes, stirring often, until the vegetables begin to soften and the garlic becomes fragrant.

Simmer the Broth: Pour in the chicken broth and add the soy sauce. Bring the mixture to a simmer over medium heat, then reduce the heat and let it cook for 10 minutes, allowing the flavors to blend together.

Add Shrimp and Chicken: Return the cooked chicken to the pot and add the shrimp. Let everything cook for an additional 3-4 minutes until the shrimp turns pink and the chicken is fully cooked. Stir well and let it cook for an additional 2 minutes

Season and Serve: Taste the soup and add salt and pepper to adjust the seasoning as needed. Ladle the soup into bowls and garnish with fresh cilantro and chopped green onions. Serve it hot and enjoy!