Dec 7, 2014

Spicy Chicken Soup


1 prepared rotisserie chicken
1 tablespoon olive oil
1 medium onion, thinly sliced
1/2 cup sliced shiitake mushrooms
2 garlic cloves, finely chopped
1 1" piece ginger, peeled, chopped
2 quarts low-sodium chicken broth
1/2 teaspoon cayenne pepper
2 cups baby spinach
Kosher salt, freshly ground pepper
2 scallions, thinly sliced
Lime wedges (for serving)

  • Pick meat from chicken, shred, and place in a small bowl (you should have about 4 cups); discard skin and bones. Heat oil in a large saucepan over medium-high heat.
  • Add onion and mushrooms and cook, stirring occasionally, until softened and golden, 8–10 minutes.
  • Add garlic and ginger and cook, stirring often, 2 minutes; season with salt and pepper.
  • Add shredded chicken, broth, and cayenne and bring to a boil.
  • Add spinach and divide soup among bowls.
  • Top with scallions and serve lime wedges alongside for squeezing over.
  • Serves 4

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