
Chicken soup with toasted garlic, mushrooms and celery
3
2
2
SmartPoints® value per serving
Total Time
1 hr 20 min
Prep
30 min
Cook
50 min
Serves
6
Difficulty
Easy
This recipe, originally by Alison Roman, has been adapted from DINING IN for WW Magazine.
Ingredients
Olive oil
2 tbsp(s)
Garlic clove(s)
8 clove(s), medium, thinly sliced
Kosher salt
1½ tsp(s), added gradually in each step
Black pepper
½ tsp(s), freshly ground, added gradually in each step
Uncooked shallot(s)
2 large, thinly sliced crosswise into rings
Fresh shiitake mushroom
1 pound(s), or cremini, quartered
Canned low-sodium chicken broth
8 cup(s)
Uncooked celery
4 rib(s), small, thinly sliced on the diagonal (reserve celery leaves)
Celery leaves
½ cup(s)
Cooked skinless boneless chicken breast(s)
2½ cup(s), chopped, sliced or chopped
Asian fish sauce
1 tsp(s), plus more as needed (optional)
Fresh lime(s)
1 item(s), juiced
Cilantro
½ cup(s), tender stems and leaves
Hot sauce
1 tsp(s), or to taste