My mom, a grandma for nearly a decade, levels up her simple
soup with the inclusion of shiitake mushrooms and fresh ginger. Everything else is classic, but these two items really make it quite memorable. When I’m sick, this is the soup I reach for. The chicken soup base is every bit as comforting as the original, but the added zing of the ginger instantly perks me up on gloomy days. If you’re looking to shake up the basic soup in an easy way, turn to this recipe. Top the finished soup with some scallions and serve with bread, and get ready to perk up ASAP.
Tip: We use rotisserie chicken in this recipe for ease, but feel free to swap it out for chicken breasts or a combo of chicken breasts and thighs.
Made this recipe? Let us know how it went in the comments below!
My mom, a grandma for nearly a decade, levels up her simple
soup with the inclusion of shiitake mushrooms and fresh ginger. Everything else is classic, but these two items really make it quite memorable. When I’m sick, this is the soup I reach for. The chicken soup base is every bit as comforting as the original, but the added zing of the ginger instantly perks me up on gloomy days. If you’re looking to shake up the basic soup in an easy way, turn to this recipe. Top the finished soup with some scallions and serve with bread, and get ready to perk up ASAP.
Tip: We use rotisserie chicken in this recipe for ease, but feel free to swap it out for chicken breasts or a combo of chicken breasts and thighs.
Made this recipe? Let us know how it went in the comments below!
- Yields:
-
6
serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 2 hrs 30 mins
- Cal/Serv:
- 695
Directions
-
Stock
- Step 1
In a large pot over medium-high heat, heat oil. Cook chicken and onion halves, turning occasionally, until onion is charred and chicken is warmed through, about 7 minutes.
- Step 2Add celery, carrots, and ginger and cook, stirring, until slightly softened, about 5 minutes. Add chicken carcass (if using), broth, salt, and peppercorns. Reduce heat to medium-low, cover, and simmer until flavors are melded and liquid is slightly reduced, about 1 hour. Let cool slightly.
- Step 3Strain stock and reserve chicken meat; discard remaining solids.
- Step 1
-
Soup
- Step 1In a very large pot over medium-high heat, heat oil. Cook onion, celery, and carrots, stirring, until softened, about 7 minutes. Add ginger, chile, and garlic; taste and add more chile if needed. Cook, stirring, until fragrant, about 2 minutes. Add mushrooms and cook, stirring, until browned, about 10 minutes.
- Step 2Add reserved stock and chicken meat and stir to combine. Continue to simmer, stirring occasionally, until slightly reduced and thickened, about 45 minutes.
- Step 3Meanwhile, in a medium pot of boiling salted water, cook noodles according to package directions. Drain and add noodles to soup; season with salt and pepper.
- Step 4Divide soup among bowls. Top with scallions.
Related Video: Carrot Ginger Soup
