Chicken soup with toasted garlic, mushrooms and celery
4
Points®
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 clove(s)
Kosher salt
1.5 tsp
Black pepper
0.5 tsp
Shallot
2 large
Shiitake mushroom
1 pound(s)
Canned low-sodium chicken broth
8 cup(s)
Celery
4 rib(s), medium
Celery leaves
0.5 cup(s)
Cooked skinless boneless chicken breast
2.5 cup(s), chopped
Asian fish sauce
1 tsp
Lime
1 item(s)
Cilantro
0.5 cup(s)
Hot sauce
1 tsp
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 cups
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