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Photo of Chicken soup with toasted garlic, mushrooms and celery by WW

Chicken soup with toasted garlic, mushrooms and celery

2
Point(s)
Total Time
1 hr 20 min
Prep
30 min
Cook
50 min
Serves
6
Difficulty
Easy
Umami-rich fish sauce, a salty-savory condiment, and shitake mushrooms gives this Asian soup its authentic flavor. The chopped cilantro adds a fresh floral note, but you could also use basil if you prefer. To select the best quality fish sauce, read their labels and chose one that only includes two ingredients—fish and salt. Avoid any other varieties that include additives because the flavor will be inferior. Look for it on the International aisle at your supermarket. For a quick side dish to round out your meal with sautéed or steamed riced cauliflower tossed with chopped fresh cilantro or green onion.

Ingredients

Vegetable oil

2 Tbsp

Garlic

8 medium clove(s), thinly sliced

Kosher salt

1½ tsp, added gradually in each step

Black pepper

½ tsp, 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), medium, thinly sliced on the diagonal (reserve celery kleave

Celery leaves

½ cup(s)

Cooked skinless boneless chicken breast(s)

2½ cup(s), chopped, sliced or chopped

Asian fish sauce

1 tsp, plus more as needed (optional)

Fresh lime(s)

1 item(s), juiced

Cilantro

½ cup(s), tender stems and leaves

Hot sauce

1 tsp, or to taste

Instructions

  1. Heat oil in a large pot over medium heat. Add garlic; season with salt and pepper. Cook, stirring occasionally, until garlic is lightly fried and turning golden brown, 2-3 minutes. Using a slotted spoon, remove garlic to a plate lined with a paper towel. Season with salt; set aside.
  2. Add shallots to same pot; season with salt and pepper. Cook, stirring occasionally, until shallots are lightly fried and turning golden brown but are not yet crisp, 3-4 minutes.
  3. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until beginning to brown and totally softened, about 4 minutes. Add broth; season with salt and pepper. Bring to a simmer; cook, uncovered, until flavors get to know each other and broth tastes a little shalloty and a little mushroomy, seasoning with additional salt and pepper as needed, 30-40 minutes.
  4. Once broth is as good as can be, add sliced celery and chicken; cook until celery is just tender and chicken is warmed through, 3-4 minutes. Season with fish sauce and lots of lime juice; stir in celery leaves, cilantro and generous spoonful of hot sauce. Top with toasted garlic just before serving.
  5. Serving size: 1 1/2 c

Notes

This recipe, originally by Alison Roman, has been adapted from DINING IN for WW Magazine.

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