This wholesome and healthy chicken soup is packed with anti-inflammatory ingredients like turmeric, ginger, shiitake mushrooms, garlic and cayenne, making it the perfect detox solution after the holidays. We use a Market roasted chicken for easy assembly.
Serves: 4
Difficulty: easy
Prep time: 15 min
Cook time: 30 min
Can Prep Ahead: Yes
Allergens: none
Diet: GF, can be vegetarian (omit chicken, add tofu)
Ingredients
- 1 onion, diced
- 3 cloves garlic, minced
- 4 T ginger, minced
- 2 T safflower oil
- ¼ lb shiitake mushrooms stemmed and sliced ¼” thick
- 1 T ground turmeric
- 6 c chicken stock (or vegetable)
- 1/2 t cayenne, or to taste
- 8 oz roasted chicken, chopped (or sub tofu)
- 4 oz Napa cabbage, cut into ¼” strips
- 4 oz bok choy, cut in short ¼” strips
- 1 lemon, juice + zest
- 2 t salt
- 1 T sesame oil, optional
- 2 T cilantro, chopped
- 2 oz Beech mushrooms
- 3-4 hot chilies, to taste, chopped
- 4 T green onion, chopped
Steps
- Stem and slice the shiitake mushrooms.
- Sauté onion in oil until softened in a large soup pot, 5 min.
- Add garlic, ginger, shiitake mushrooms, turmeric, and cayenne and sauté until fragrant, 1 min.
- Add stock and bring to a simmer.
- Add cabbage, bok choy and Beech mushrooms (torn). Continue to simmer until greens are tender, 10 min.
- Stir in lemon juice, salt and sesame oil.
- Serve hot. Garnish with lemon zest, cilantro, chilies and green onion.
