
Chicken soup with toasted garlic, mushrooms and celery
Ingredients
Vegetable oil
2 Tbsp
Garlic
8 clove(s), thinly sliced
Kosher salt
1½ tsp, added gradually in each step
Black pepper
½ tsp, freshly ground, added gradually in each step
Shallot
2 large, thinly sliced crosswise into rings
Shiitake mushroom
1 pound(s), or cremini, quartered
Canned low-sodium chicken broth
8 cup(s)
Celery
4 rib(s), medium, thinly sliced on the diagonal (reserve celery kleave
Celery leaves
½ cup(s)
Cooked skinless boneless chicken breast
2½ cup(s), chopped, sliced or chopped
Asian fish sauce
1 tsp, plus more as needed (optional)
Lime
1 item(s), juiced
Cilantro
½ cup(s), tender stems and leaves
Hot sauce
1 tsp, or to taste